Title: Chili Vino - Mexican
Categories: Ethnic Chili Ground Meat Main
Yield: 7 Servings
| 3 1/2 | lb | Ground beef |
| 2 1/3 | | Large onion, chopped |
| 2 1/3 | ts | Minced garlic |
| 2 1/3 | tb | Cumin |
| 4 2/3 | ts | Oregano |
| 4 2/3 | tb | New Mexico chili powder |
| 2 1/3 | tb | Chili powder |
| TRY 1 CUP OF CHILI POWDER |
| 1 | c | Red wine to start * |
| 9/16 | c | Cornmeal |
| 2 1/3 | c | Water |
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