Chili con Carne

2 medium chopped onion

1 (28 oz) large can tomatoes

1 (6 oz ) can tomato paste

1 beef bouillon cube

1 cup water

2 tbsp diced green peppers

2 tsp oregano

2 tbsp chili powder or cumin

2 cloves garlic, minced

2 tsp salt

1/2 tsp crushed red peppers (or more to taste)

2 (16 oz) can red kidney beans, drained

1 bay leaf

Combine beef and onions in a Dutch oven or large saucepan. Brown meat; drain off

fat. Add rest of ingredients; stir to blend. Cover and simmer 1 1/2 hours, stirring

occasionally. Remove bay leaf. Serve with crackers. Makes about 6 servings.