| 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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