Chili H. Allen Smith

2 tb Butter

4 lb Beef sirloin,coarse grind

6 oz Tomato paste

4 c Water

3 Onions

1 Bell pepper(s)

4 Garlic cloves

3 tb Red chile,hot,ground

1 tb Oregano,dried,pref. Mexican

1/2 ts Basil

1 tb Cumin

1 Salt

1 Pepper

1. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot

over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.~ 2. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning.~