Chili con Carne Name: BRANDI THOMAS Base: SHAW AFB Recipe: Ingredients: * 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 Directions: 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. Yield: 8-10 servings (about 2-1/2 quarts).