Title: Bud's Sunday Afternoon Football Chili
Categories: Chili Meat
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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