Chili H. Allen Smith

• 2 tablespoons butter
• 4 pounds beef, sirloin steak coarse grind
• 6 ounces tomato paste
• 4 cups water
• 3 each onions
• 1 each sweet red bell peppers
• 4 each garlic cloves
• 3 tablespoons red hot chili pepper, dried hot, ground
• 1 tablespoon oregano dried, pref. mexican
• 1/2 teaspoon basil
• 1 tablespoon cumin
• 1 x salt
• 1 x black pepper

1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart Add the meat to the pot.
2. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.
3. Stir in the remaining ingredients.
4. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours.
5. Stir occasionally and add more water if necessary.
6. Taste and adjust seasoning.

butter, beef, tomato paste, water, onions, sweet red bell peppers, garlic, red hot chili pepper, oregano, basil, cumin, salt, black pepper

Taken from recipeland.com/recipe/v/chili-h-allen-smith-33393 (may not work)