This recipe makes a big pot of chili, easily enough for 10 servings. If you don't need that much chili, cut the recipe in half. Or—my favorite—use the leftovers for a supper of Chili Mac (cook up some elbow macaroni, add the chili, heat through, and top with cheddar cheese).

1 pound ground beef (I prefer the 93% lean)

1 onion, chopped

1/2 green pepper, chopped

28-ounce can peeled, crushed tomatoes

28-ounce can tomato puree

2 15-ounce cans kidney beans, drained

2 15-ounce cans chili beans, NOT drained

7-ounce can diced green chilies

2 tablespoons beef bouillon

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried cilantro

1/2 teaspoon ground cayenne pepper (or more, to taste)

Brown the ground beef, onions and green pepper. Drain. Add everything else. Simmer for 20 minutes then serve in large bowls with lots of cheddar, sour cream and crackers on the side.