Bud`s Sunday (2-21) Chilli

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