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Chili H. Allen Smith

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Butter

    2. 4 lbs 1816g / 64oz Beef sirloin - coarse grind

    3. 6 oz 170g Tomato paste

    4. 4 cups 948ml Water

    5. 3 Onions

    6. 1 Bell pepper - (s)

    7. 4 Garlic cloves

    8. 3 tablespoons 45ml Red chile - hot, ground

    9. 1 tablespoon 15ml Oregano - dried, pref. Mexican

    10. 1/2 teaspoon 2 1/2ml Basil

    11. 1 tablespoon 15ml Cumin

    12. 1 Salt

    13. 1 Pepper

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions 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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