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