Christopher Creek Landmark Cafe Mogollon Mountain Chili

2 pounds ground beef

2 onions, chopped

2 small cans diced green chiles

3 bouillon cubes

1 (15 ounce) can stewed tomatoes

2 cans kidney beans

4 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon black pepper

1 tablespoon Mexican oregano

1 teaspoon celery salt

1 teaspoon crushed red pepper

2 tablespoons granulated sugar

Brown ground beef and drain off fat. Add onions, chiles and bouillon cubes and cook until onions are translucent. Add remaining ingredients. Simmer 1 hour.

Serve in a bowl with Cheddar cheese on top and a dollop of sour cream placed in the center. Diced yellow onions complete the garnish.