Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter |
| 4 pounds | Beef sirloin,coarse grind |
| 6 ounces | Tomato paste |
| 4 cups | Water |
| 3 \N | Onions |
| 1 \N | Bell pepper(s) |
| 4 \N | Garlic cloves |
| 3 tablespoons | Red chile,hot,ground |
| 1 tablespoon | Oregano,dried,pref. Mexican |
| ½ teaspoon | Basil |
| 1 tablespoon | Cumin |
| 1 \N | Salt |
| 1 \N | Pepper |
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.~ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini