James Beard's Chili

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Butter
6		Onions - halved and sliced
3 lbs	1362g / 48oz	Ground beef - (1.5 kg)
1/4 cup	59ml	Chili powder
2 teaspoons	10ml	Dried oregano
1 teaspoon	5ml	Cumin
2		Tomatoes - undrained
1		Tomato paste
1 cup	237ml	Beer
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Hot pepper sauce
2		Corn - drained
		Pepper

Recipe Instructions

In large sauce pan or Dutch oven heat oil and butter over medium heat; cook onions, stirring occasionally, about 10 minutes until tender, but not brown. Add beef and cook, stirring to break up, until no longer pink. Drain off fat. Stir in chili powder, oregano and cumin; mix well.

Add tomatoes, breaking up; tomato paste, beer, salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. Add corn; simmer 10 minutes longer or until thickened. Taste; adjust seasonings with salt, pepper, and hot pepper sauce.

Source:
Cook Healthy Cook Quick Cookbook

Rating

Average rating:

10 (3 votes)

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