James Beards Chili Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1 tbsp: Butter,
6: Onions, halved and sliced
3 lbs: Ground beef, 1.5 kg
1/4 cup: Chili powder,
2 tsp: Dried oregano,
1 tsp: Cumin,
2: 28oz cans tomatoes, undrained
5 1/2 ounce: Can tomato paste,
1 cup: Beer,
1 tsp: Salt,
1/2 tsp: Hot pepper sauce,
2: 12oz cans corn, drained
Pepper,
Directions:
In large sause pan or Dutch oven heat oil and butter over medium
heat; cook onions, stirring occasionally, about 10 minutes until
tender, but not brown. Add beef and cook, stirring to break up, until
no longer pink. Drain off fat. Stir in chili powder, oregano and
cumin; mix well. Add tomatoes, breaking up; tomatoe paste, beer,
salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer,
uncovered, 45 minutes. Add corn; simmer 10 minutes longer or until
thickened. Taste; adjust seasonings with salt, pepper, and hot pepper
sauce.
Makes about 10 servings.
Source from luhu.jp
heat; cook onions, stirring occasionally, about 10 minutes until
tender, but not brown. Add beef and cook, stirring to break up, until
no longer pink. Drain off fat. Stir in chili powder, oregano and
cumin; mix well. Add tomatoes, breaking up; tomatoe paste, beer,
salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer,
uncovered, 45 minutes. Add corn; simmer 10 minutes longer or until
thickened. Taste; adjust seasonings with salt, pepper, and hot pepper
sauce.
Makes about 10 servings.
Source from luhu.jp