Rum Chili

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Chef Extraordinaire
Nov 4, 2004
1 Tbsp. Salad oil
2 med. Onions, chopped
2 minced garlic cloves
3 lbs. Coarsely ground beef chuck or hamburger
2 Tbsp. Chili powder
½ tsp. Dried oregano
1 tsp. Salt
½ cup Barardi Dark Rum
1 can tomato paste (6 oz.)
1 can tomatoes ( 1lb. 12 oz)
3 cans kidney beans, drained (16. Oz. each) (Optional)

Heat oil in 8 qt. Pot, lightly saute onions and garlic in oil. Add meat, breaking up & stirring w/ wooden spoon until color changes.

Add remaining ingredients. Stir. Cover. Simmer 2 hours. AFTER 2 hours, check seasoning & rum for taste. Adjust according to taste preference.

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