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James beard's chili

Yield: 2 Servings

Ingredients:

• 1 tb Vegetable oil
• 1 tb Butter
• 6 Onions halved and sliced
• 3 lb Ground beef (1.5 kg)
• 1/4 c Chili powder
• 2 ts Dried oregano
• 1 ts Cumin
• 2 28oz cans tomatoes -undrained
• 5 1/2 oz Can tomato paste
• 1 c Beer
• 1 ts Salt
• 1/2 ts Hot pepper sauce
• 2 12oz cans corn

Instructions:

drained Pepper 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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