Title: Hank's Chili
Categories: Beef Entree Vegetable
Yield: 12 Servings
| 1 | c | ONION, CHOPPED |
| 3/4 | c | GREEN PEPPER, CHOPPED |
| 3 | tb | BUTTER |
| 3 | lb | GROUND CHUCK |
| 16 | oz | HOT CHILI BEANS |
| 3 | tb | CHILI POWDER |
| 1 | tb | GARLIC POWDER |
| 32 | oz | TOMATOES, CRUSHED |
| 1 | tb | CELERY SALT |
| 1 | ts | CUMIN, GROUND OR SEED |
| 2 | ts | SALT |
| 1 | tb | CORIANDER |
| 2 | tb | BROWN SUGAR |
| 1 | c | CHABBLIS WINE OR DRY SHERRY |
| 1 | tb | WORCESTERSHIRE SAUCE |
| 3 | tb | STEAK SAUCE |
| 32 | oz | MEXICAN CHILI BEANS |
IN A SKILLET SAUTE ONION AND GREEN PEPPER IN BUTTER UNTIL ONION IS
TRANSPARENT. ADD MEAT AND BROWN. DRAIN WELL. PLACE IN A LARGE POT. MASH HOT
CHILI BEANS AND ADD TO MEAT. STIR IN TOMATOES, CHILI POWDER, CELERY SALT,
GARLIC POWDER, CUMIN, WINE, WORCESTERSHIRE SAUCE AND STEAK SAUCE. SIMMER 1
HOUR, STIRRING OCCASIONALLY. ADD MEXICAN STYLE BEANS. STIR I AND HEAT UNTIL
WARM.