James Beard's Chili

Course : Chili
Serves: 2
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1 tablespoons Vegetable oil
1 tablespoons Butter
6 medium Onions, halved and sliced
3 pound Ground beef (1.5 kg)
1/4 Cup Chili powder
2 teaspoon Dried oregano
1 teaspoon Cumin
56 ounces tomatoes undrained
5 1/2 ounces Can tomato paste
1 Cup Beer
1 teaspoon Salt
1/2 teaspoon Hot pepper sauce
24 ounces corn, drained
1 teaspoon Pepper

Preparation / Directions:

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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