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Chili H. Allen Smith



Yield: 8 Servings

2 T butter
4 lb beef sirloin,coarse grind
6 oz tomato paste
4 c water
3 onions
1 bell pepper(s)
4 garlic cloves
3 T red chile,hot,ground
1 T oregano,dried,pref. mexican
1/2 t basil
1 T 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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