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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 2 cups
8 ounce ground chuck
2 cloves garlic chopped fine
10 ounce can diced tomatoes and green chilies
6 ounce can tomato paste
½ teaspoon cumin
3 teaspoon chili powder
1 teaspoon salt
½ teaspoon black pepper
⅛ teaspoon cayenne pepper optional
¼ cup dry red wine
¼ cup water
1 tablespoon olive oil
In a skillet cook ground chuck seasoned with salt, pepper,garlic powder, and cumin (sprinkle a little of each). Drain grease. Wipe out skillet and add olive oil and cook garlic until golden, about 1 minute. Add the other ingredients and cook on low heat for approximately one hour. Mixture should be a thick consistency and needs to be stirred often. Can be saved several days in the refrigerator and longer in the freezer. May need to add small amount of water to reheat.