Chili H. Allen Smith

8 Servings

2 T butter
4 lb beef sirloin, coarse grind
6 oz tomato paste
4 c water
3 onions
1 bell pepper(s)
4 garlic cloves
3 T red chile, hot, ground
1 T oregano, dried, pref. mexican
1/2 t basil
1 T cumin
1 salt
1 pepper

1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat.
Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. 2.
Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours.
Stir occasionally and add more water if necessary. Taste and adjust seasoning.