1st Annual World's Championship Chili

  1. 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. 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
  1. 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.
  2. Add remaining ingredients and simmer 2 to 3 hours with the lid on.
  3. Makes 6 to 8 servings
  4. Recipe by H. Allen Smith

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases