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-> [Chili, Herbs & Spices, Jams & Jellies, Meats] -> [James beard's chili Recipe] |
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James beard's chili
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| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices, Jams & Jellies, Meats |
| Yield: |
2 |
| Rating: |
0 |
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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
| oz | Can tomato paste | | 1
| cup | Beer | | 1
| tsp | Salt | | 1/2
| tsp | Hot pepper sauce | | 2
| | 12oz cans corn, drained | | | Pepper |
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Procedures:
| 1 | 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. | | 2 | Add beef and cook, stirring to break up, until no longer pink. | | 3 | Drain off fat. | | 4 | Stir in chili powder, oregano and cumin; mix well. | | 5 | Add tomatoes, breaking up; tomatoe paste, beer, salt, and hot pepper sauce. | | 6 | Bring to a boil, reduce heat and simmer, uncovered, 45 minutes. | | 7 | Add corn; simmer 10 minutes longer or until thickened. | | 8 | Taste; adjust seasonings with salt, pepper, and hot pepper sauce. | | 9 | Makes about 10 servings |
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