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  Recipe Home » Soups » James Beard's Chili
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  James Beard's Chili
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 371
Ingredients:
1 tbsp Vegetable oil
1 tbsp Butter
6 Onions, halved and sliced
3 lb 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
Instructions:
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. Add beef and cook, stirring to break up, until
no longer pink. Drain off fat. Stir in chili powder, oregano and
cumin; mix well. Add tomatoes, breaking up; tomatoe paste, beer,
salt, and hot pepper sauce. Bring to a boil, reduce heat and simmer,
uncovered, 45 minutes. Add corn; simmer 10 minutes longer or until
thickened. Taste; adjust seasonings with salt, pepper, and hot pepper
sauce.
Makes about 10 servings.
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