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| 1st Annual World's Championship Chili |
4 pounds coarsely ground sirloin
Olive oil or butter
2 (6-ounce each) cans tomato paste, thinned with water
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced (or to taste)
3 tablespoons commercial chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried basil
In a 4-quart pot, cook meat in a little olive oil or butter
(or a blend of the two)
until no longer pink. Drain excess fat.
Add remaining ingredients and simmer 2 to 3 hours with the lid on.
Makes 6 to 8 servings
Recipe by H. Allen Smith
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