Recipe - James Beards Chili

1 tablespoon Vegetable oil
1 tablespoon Butter
6 Onions, halved and cut or sliced up
3 pound Ground beef (1.5 kg)
One fourth cup Chili powder
2 teaspoon Dried oregano
1 teaspoon Cumin
2 28oz cans tomatoes,
undrained
5 One half ounce Can tomato paste
1 cup Beer
1 teaspoon Salt
One half teaspoon Hot pepper sauce
2 12oz cans corn, drained
Pepper

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini