Hank's Chili

 

      Yield: 12 Servings

 

      1 c  onion,chopped

    3/4 c  green pepper,chopped

      3 T  butter

      3 lb chuck,Ground

     16 oz hot chili beans

      3 T  chili powder

      1 T  garlic powder

     32 oz tomatoes,crushed

      1 T  celery salt

      1 t  cumin,ground or seed

      2 t  salt

      1 T  coriander

      2 T  brown sugar

      1 c  chabblis wine (or dry

           -sherry)

      1 T  worcestershire sauce

      3 T  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 AND HEAT UNTIL WARM.