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  • James Beard's Chili

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    James Beard's Chili
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Vegetable oil
    • 1 Tbsp. Butter
    • 6 x Onions, halved and sliced
    • 3 lb Grnd beef (1.5 kg)
    • 1/4 c. Chili pwdr
    • 2 tsp Dry oregano
    • 1 tsp Cumin
    • 2 x 28oz cans tomatoes, undrained
    • 5 1/2 ounce Can tomato paste
    • 1 c. Beer
    • 1 tsp Salt
    • 1/2 tsp Warm pepper sauce
    • 2 x 12oz cans corn, liquid removed Pepper

    Directions

    1. In large sause pan or possibly Dutch oven heat oil and butter over medium heat; cook onions, stirring occasionally, about 10 min till tender, but not brown. Add in beef and cook, stirring to break up, till no longer pink. Drain off fat. Stir in chili pwdr, oregano and cumin; mix well. Add in tomatoes, breaking up; tomatoe paste, beer, salt, and warm pepper sauce. Bring to a boil, reduce heat and simmer, uncovered, 45 min. Add in corn; simmer 10 min longer or possibly till thickened. Taste; adjust seasonings with salt, pepper, and warm pepper sauce.
    2. Makes about 10 servings.

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