Chili H. Allen Smith
Yield
8 servingsPrep
20 minCook
3 hrsReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 4 | pounds |
beef, sirloin steak
coarse grind |
|
| 6 | ounces |
tomato paste
|
|
| 4 | cups |
water
|
|
| 3 | each |
onions
|
|
| 1 | each |
sweet red bell peppers
|
|
| 4 | each |
garlic cloves
|
|
| 3 | tablespoons |
red hot chili pepper, dried
hot, ground |
|
| 1 | tablespoon |
oregano
dried, pref. mexican |
|
| ½ | teaspoon |
basil
|
*
|
| 1 | tablespoon |
cumin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 1.8 | kg |
beef, sirloin steak
coarse grind |
|
| 173.4 | ml/g |
tomato paste
|
|
| 946 | ml |
water
|
|
| 3 | each |
onions
|
|
| 1 | each |
sweet red bell peppers
|
|
| 4 | each |
garlic cloves
|
|
| 45 | ml |
red hot chili pepper, dried
hot, ground |
|
| 15 | ml |
oregano
dried, pref. mexican |
|
| 2.5 | ml |
basil
|
*
|
| 15 | ml |
cumin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
- Heat the oil or butter (or a blend of the two) in a heavy 4-quart Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
- 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.
