Chili h. allen smith
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 4 | pounds | Beef sirloin,coarse grind |
| 6 | ounces | Tomato paste |
| 4 | cups | Water |
| 3 | Onions | |
| 1 | Bell pepper(s) | |
| 4 | Garlic cloves | |
| 3 | tablespoons | Red chile,hot,ground |
| 1 | tablespoon | Oregano,dried,pref. Mexican |
| ½ | teaspoon | Basil |
| 1 | tablespoon | Cumin |
| 1 | Salt | |
| 1 | Pepper | |
Directions
1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning.~