Bud's Sunday Chili

Course : Chili
Serves: 10
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1 pound Beef (tip steak) cubed
1 pound Ground beef
2 medium Onions, coarse chopped
2 small Green Peppers, chopped
1/2 cup Burgundy wine
6 tablespoons Chili powder (Mexene)
4 tablespoons Cumin
3 cloves Garlic
1 Teaspoon Oregano
1 tablespoons Chilantro leaves
2 tablespoons Hot sauce (La Preferida)
1 Teaspoon Sugar
2 dash Salt
16 Ounces Peeled whole tomatoes with juice
16 Ounces Stewed tomatoes
8 Ounces Tomato sauce
15 1/2 Ounces Chili hot beans

Preparation / Directions:

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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