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