James beard's chili

Yield: 2 servings

Measure Ingredient
1 tablespoon Vegetable oil
1 tablespoon Butter
6 Onions, halved and sliced
3 pounds Ground beef (1.5 kg)
¼ cup Chili powder
2 teaspoons Dried oregano
1 teaspoon Cumin
2 28oz cans tomatoes, undrained
5½ ounce Can tomato paste
1 cup Beer
1 teaspoon Salt
½ teaspoon Hot pepper sauce
2 12oz cans corn, drained
Pepper

In large sause pan or Dutch oven heat oil and butter over medium heat; cook onions, stirring occasionally, about 10 minutes until tender, but not brown. Add beef and cook, stirring to break up, until no longer pink. Drain off fat. Stir in chili powder, oregano and cumin; mix well. Add tomatoes, breaking up; tomatoe paste, beer, salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add corn; simmer 10 minutes longer or until thickened. Taste; adjust seasonings with salt, pepper, and hot pepper sauce.

Makes about 10 servings.

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