Bud's sunday (2-21) chilli

Yield: 10 servings

Measure Ingredient
1 pounds Beef (tip steak) cubed
1 pounds Ground beef
2 \N Med. Onions, coarse chopped
2 \N Sm. Green Peppers, chopped med.
½ cup Burgundy wine
6 tablespoons Chili powder (Mexene)
4 tablespoons Cumin
3 cloves Garlic (small)
1 teaspoon Oregano
1 tablespoon Chilantro leaves
2 tablespoons Hot sauce (La Preferida)
1 teaspoon Sugar
2 dashes Salt
1 can Peeled whole tomatoes with juice (16 oz.)
1 can Stewed tomatoes (16 oz.)
1 can Tomato sauce (8 oz).
1 can Chili hot beans (15 1/2 oz.) Note: beans optional!

Brown meat with 1 of the chopped onions. Drain grease. Place meat onions, remainder of onions, green peppers, and the rest of the ingredients into stockpot. Bring to boil. Reduce heat and simmer 1 or 2 hrs, covered. Cool 1 hr. Reaheat before serving.

Concocted by Bud Cloyd (who had nothing better to do on a particular Sunday afternoon.)

posted on the Cooking Echo by Bud Cloyd

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