1 lb Beef (tip steak) cubed
1 lb Ground beef
2 Med. Onions, coarse chopped
2 Sm. Green Peppers, chopped med.
1/2 cup Burgundy wine
6 tbsp Chili powder (Mexene)
4 tbsp Cumin
3 cl Garlic (small)
1 tsp Oregano
1 tbsp Chilantro leaves
2 tbsp Hot sauce (La Preferida)
1 tsp Sugar
2 dash 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!
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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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