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Bud's Sunday (2-21) Chilli

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      Title: BUD'S SUNDAY (2-21) CHILLI
 Categories: Chili, Meats
      Yield: 10 Servings
 
      1 lb Beef (tip steak) cubed
      1 lb Ground beef
      2    Med. Onions, coarse chopped
      2    Sm. Green Peppers, chopped
           -med.
    1/2 c  Burgundy wine
      6 tb Chili powder (Mexene)
      4 tb Cumin
      3 cl Garlic (small)
      1 ts Oregano
      1 tb Chilantro leaves
      2 tb Hot sauce (La Preferida)
      1 ts 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 1/2 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
 
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