Chili h. allen smith

Yield: 8 servings

Measure 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

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.~

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