Recipe - Buds Sunday (2-21) Chilli

1 pound Beef (tip steak) cubed
1 pound Ground beef
2 Med. Onions, coarse chopped
2 Sm. Green Peppers, chopped
med.
One half cup Burgundy wine
6 tablespoon Chili powder (Mexene)
4 tablespoon Cumin
3 cl Garlic (small)
1 teaspoon Oregano
1 tablespoon Chilantro leaves
2 tablespoon Hot sauce (La Preferida)
1 teaspoon Sugar
2 ds Salt
1 cn Peeled whole tomatoes with
juice (16 oz.)
1 cn Stewed tomatoes (16 oz.)
1 cn Tomato sauce (8 oz).
1 cn Chili hot beans (15 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini