Good Taste / February 2008
1st Annual World’s Championship Chili
4 pounds coarse-ground sirloin or tenderloin
Olive oil or butter
1 to 2 (6-ounces each) cans tomato paste, diluted with equal amounts of water or more depending on desired consistency
3 to 4 medium onions, chopped, about 3 cups
1 green bell pepper, chopped, about 3/4 cup
2 to 10 cloves of garlic, minced (or to taste)
3 tablespoons commercial chili powder, or more to taste
1 tablespoon ground cumin
1 tablespoon dried oregano
1/2 teaspoon dried sweet basil
Salt and pepper to taste
1. In a 4-quart pot, cook meat in a little olive oil or butter (or a blend of the two) until no longer pink. Drain excess fat.
2. Add remaining ingredients and simmer 2 to 3 hours with the lid on.
Makes 6 to 8 servings.
Recipe provided courtesy of the International Chili Society.
Copyright © 2007 A Woman's View. All rights reserved.
Top • Home • Subscribe • Advertise • Submit • Distribution • Contact
Support Our Advertisers • Organization Resources • Women Owned Business
Send an Email About This Article