Chili Con Carne

2 pounds ground beef
2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
1 medium green pepper, chopped
1-1/2 teaspoons salt
2 tablespoons chili powder
1/8 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 teaspoons beef bouillon granules
1 cup boiling water
1 can (16 ounces) kidney beans, rinsed and drained

In a large kettle, cook beef over medium heat until no longer pink; drain and set aside. In the same kettle, heat oil; saute onions and garlic until onions are tender.

Stir in the green pepper, salt, chili powder, cayenne, cinnamon, cumin and oregano. Cook for 2 minutes, stirring until combined.

Add tomatoes and reserved beef. Dissolve bouillon in water and add to soup. Bring to a boil. Reduce heat; cover and simmer for about 1 hour. Add beans; simmer 30 minutes longer. Makes 8-10 servings.