Chili vino - mexican

Yield: 7 servings

Measure Ingredient
3½ pounds Ground beef
2⅓ \N Large onion, chopped
2⅓ teaspoon Minced garlic
2⅓ tablespoon Cumin
1 cup Red wine to start *
9/16 cup Cornmeal
4⅔ teaspoon Oregano
4⅔ tablespoon New Mexico chili powder
2⅓ tablespoon Chili powder
2⅓ cup Water

TRY 1 CUP OF CHILI POWDER

Saute beef and onion until meat is no longer red. Add garlic and saute for 1 minute, making sure to break up the meat. Add all other ingredients except the cornmeal. Simmer for 1 hour. Mix the cornmeal with the water to form a paste. Stir in the cornmeal and cook until the chili is thick. Shari Hagemeister *P BKTF51A 1/22/92 7:38pm

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