Recipe: Texas-Style Chili (Wyler's Bouillon, 1991)

TEXAS-STYLE CHILI

3 pounds boneless stew beef, cut into 1/2-inch cubes (or lean ground beef)
1 1/2 cups chopped onion
1 cup chopped green bell pepper
3 cloves garlic, finely chopped
2 cans (28 ounces each) whole tomatoes
2 cups water
1 (6-ounce) can tomato paste
8 teaspoons Wyler's Beef-Flavor Instant Bouillon (or 8 Beef-Flavor Bouillon Cubes)
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons oregano leaves
2 teaspoons sugar

In large kettle, brown meat. Add onion, pepper and garlic; cook and stir until tender.

Add remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 to 1 1/2 hours or until meat is tender, stirring occasionally Garnish as desired.

Refrigerate leftovers.

Makes about 4 quarts
From: Recipelink.com
Source: Recipe card ad: Easy Entertaining from Wyler's Bouillon, Borden Inc., 1991