| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chili, Meats |
10 |
Servings |
INGREDIENTS
| 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! |
|
1 |
hr. Reaheat before serving. |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Either Jesus pays or you do”