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Chili H. Allen Smithbeans, chili 2 tablespoon butter 4 lb beef sirloin,coarse grind 6 oz tomato paste 4 cup water 3 onions 1 bell pepper(s) 4 garlic cloves 3 tablespoon red chile,hot,ground 1 tablespoon oregano,dried,pref. mexican 1/2 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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