Mexican Chili Vino Recipe

  
      Yield: 7 Servings
 
  3 1/2 lb beef,Ground
  2 1/3    large onion,chopped
  2 1/3 t  garlic,Minced
  2 1/3 T  cumin
  4 2/3 t  oregano
  4 2/3 T  new mexico chili powder
  2 1/3 T  chili powder
  TRY  CUP OF CHILI POWDER  =======
      1 c  red wine to start *
   9/16 c  cornmeal
  2 1/3 c  water

Saute beef and onion until meat is no longer red. Add garlic and
saute for 1 minute, making sure to break up the meat. Add all other
ingredients except the cornmeal. Simmer for 1 hour. Mix the cornmeal
with the water to form a paste. Stir in the cornmeal and cook until
the chili is thick.

Chili Vion
 
      Yield: 5 Servings
 
    1/4 c  corn oil
      3 lb lean chuck,Cubed
      5 lb ground round
      3 lb italian sauage
      4 lg white onions
      1    chop onions and sauage
      1 bn celry,Diced
      4    cloves garlic,mashed
      3 lg green bell peppers,seeded
      1    and choped
    1/4 lb hot banana  peppers,seeded
      1    and choped
      1 cn 3.5 oz jalapenos peppers
      1    seeded and choped
      5    bay leaves
      1 T  msg
      1    tlb  salt,To Taste
      2 t  pepper,To Taste
      1    tlb  dry basil
      3 T  cumin,Ground
      5 oz chili powder
      3    beef bullion cubes
      1 pk 1.375 oz onion soup mix
      6    28oz cans tomatoes.,Mashed
     45 oz tomato sauce
     12 oz tomato paste

In large skillet or dutch oven, heat oil, add meats, brown and
transfer with slotted spoon to large cookingpot. in oil remaining in
skillet, add onions celry,garlic,and the peppers,cook till soft, 7 to
10 mimutes. mix onion mix with meat in the big pot and add the rest
of the fixens in order of listing. Bring to boil, reduce heat and
simmer, un-covered about 3 hours stirring often.