Bud's Sunday (2-21) Chilli

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Title: Bud's Sunday (2-21) Chilli
Yield: 10 Servings
Categories: Chili, Meats


1 lb Beef (tip steak) cubed
1 lb Ground beef
2 Med. Onions, coarse chopped
2 Sm. Green Peppers, chopped
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

posted on the Cooking Echo by Bud Cloyd

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini