James beard's chili
2 servings
Ingredients
| Quantity | 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 | ||
Directions
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.