Julie’s Durango Chili

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James Beard


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3 tablespoons vegetable oil

2 large onions, diced

2 pounds ground chuck

3 cloves garlic, minced

2 (16-ounce) cans dark red kidney beans

2 (31-ounce) cans diced tomatoes

2 tablespoons chile powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 (12-ounce) bottle of beer

Salt and pepper to taste

Pinch of sugar

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