Chili (no beans or add canned beans at the end)

Chili with Beef (no beans or add canned beans at the end)

2 tablespoons olive oil or butter
4 pounds beef sirloin or tenderloin, coarse chili grind
1 6-ounce can tomato paste
4 cups water
3 medium onions, coarsely chopped
1 green bell pepper, cored, seeded and coarsely chopped
4 large cloves garlic, finely chopped
3 tablespoons ground hot red chile
1 tablespoon dried oregano (preferably Mexican)
1/2 teaspoon dried basil
1 tablespoon cumin seed or ground cumin
Salt and freshly ground pepper to taste

METHOD:
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.
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.

Serves 8.