Bud's sunday chili
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef (tip steak) cubed |
| 1 | pounds | Ground beef |
| 2 | Med. Onions, coarse chopped | |
| 2 | 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! |
| 1 | hr. Reaheat before serving. | |
Directions
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
Concocted by Bud Cloyd (who had nothing better to do on a particular Sunday afternoon.)
posted on the Cooking Echo by Bud Cloyd