Chili H. Allen Smith

Recipe Ingredients

2 tablespoons	30ml	Butter
4 lbs	1816g / 64oz	Beef sirloin - coarse grind
6 oz	170g	Tomato paste
4 cups	948ml	Water
3		Onions
1		Bell pepper - (s)
4		Garlic cloves
3 tablespoons	45ml	Red chile - hot, ground
1 tablespoon	15ml	Oregano - dried, pref. Mexican
1/2 teaspoon	2.5ml	Basil
1 tablespoon	15ml	Cumin
1		Salt
1		Pepper

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.~

Source:
Gebhardt's Mexican Cookery for American Homes (1936)

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