Don Truitt’s First-Prize Chili
1 pound ground beef
1 pound sirloin cut in half-inch cubes
2 or 3 large onions, chopped
2 cloves garlic, minced
2 cans (15 ounces each) tomato sauce
1 cup red wine
1 can (4 ounces) chopped green chiles, or same amount fresh
2 teaspoons cumin, or more to taste
1 teaspoon aromatic bitters
1 can (1 pound, 14 ounces) small red beans or mixture of red and pinto beans
In a large heavy skillet brown ground beef. Remove from skillet and set aside.
Brown steak, remove and set aside.
Drain all but 1 or 2 tablespoons fat. Saute onions and garlic in fat until softened. Return meat to skillet.
Stir in tomato sauce, wine, chiles, cumin, bitters and salt to taste. Cover and simmer 1 hour or longer.
Add beans. Simmer uncovered for 45 minutes or longer.
Serve with chopped onions, grated Cheddar and a dollop of sour cream in each bowl.
Serves eight to 10.
Cook’s note: For thicker chili, add 1 grated potato during simmering.