| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Mexican | Chili, Beans | 8 | Servings |
INGREDIENTS
| 2 | tb | Butter |
| 4 | lb | Beef sirloin,coarse grind |
| 6 | oz | Tomato paste |
| 4 | c | Water |
| 3 | Onions | |
| 1 | Bell pepper(s) | |
| 4 | Garlic cloves | |
| 3 | tb | Red chile,hot,ground |
| 1 | tb | Oregano,dried,pref. Mexican |
| 1/2 | ts | Basil |
| 1 | tb | Cumin |
| 1 | Salt | |
| 1 | Pepper |
INSTRUCTIONS
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.~ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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