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! |
| \N 1 | hr. Reaheat before serving. |
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