H. Allen Smith's Chili 

8 servings

2 tablespoons Butter
4 pounds Beef sirloin, coarse grind
6 ounces Tomato paste
4 cups Water
3 Onions
1 Bell pepper(s)
4 Garlic cloves
3 tablespoons Red chile,hot, ground
1 tablespoon Oregano,dried, pref. Mexican
1/2 teaspoon Basil
1 tablespoon 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.