James Beard's Chili

      Yield: 2 Servings

      1 T  vegetable oil

      1 T  butter

      6    onions,halved and sliced

      3 lb beef (1.5 kg),Ground

    1/4 c  chili powder

      2 t  oregano,Dried

      1 t  cumin

      2    28oz cans tomatoes

           -undrained

  5 1/2 oz can tomato paste

      1 c  beer

      1 t  salt

    1/2 t  hot pepper sauce

      2    12oz cans corn,drained

      1    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.