Source: Christopher Creek Landmark Cafe, Payson, Arizona

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.