Title: Chili H. Allen Smith
Categories: Chili Bean
Yield: 8 Servings
| 2 | tb | Butter |
| 4 | lb | Beef sirloin,coarse grind |
| 6 | oz | Tomato paste |
| 4 | c | Water |
| 3 | | Onions |
| 1 | | Bell pepper(s) |
| 4 | | Garlic cloves |
| 3 | tb | Red chile,hot,ground |
| 1 | tb | Oregano,dried,pref. Mexican |
| 1/2 | ts | Basil |
| 1 | tb | 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.~