Preparation:
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. |
