Don Truitt'S First Prize Chili

• 1 lb. hamburger
• 1 lb. steak, cut into 1/2-inch cubes
• 2 or 3 large onions, chopped
• 2 cloves garlic, chopped
• 2 (15 oz.) cans tomato sauce
• 2 (4 oz.) cans diced green chilies
• 2 tsp. ground cumin or more to your taste
• 1 (1 lb. 14 oz.) can red beans or pinto beans, drained (optional)
• 1/2 to 1 tsp. Angostura Bitters
• 1 c. red wine
• salt to taste

1. Cook beef in a large skillet or heavy pan until meat loses redness. Remove. Cook onions and garlic separately and return beef to pan. Stir in tomato sauce, wine, chilies, salt, cumin and Bitters.
2. Partially cover and simmer 1 hour or more to desired thickness.
3. (Tip:
4. A grated potato is a good thickener and won't show or taste.)
5. Add beans, if desired, and simmer, uncovered, for 45 minutes. Serve with chopped onion, grated Cheddar and dollops of sour cream in each bowl. Freezes well.
6. Yields about 2 quarts.

hamburger, steak, onions, garlic, tomato sauce, green chilies, ground cumin, red beans, bitters, red wine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076479 (may not work)