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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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