Arjay's Sand Springs Chili - Southern

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Title: Arjay's Sand Springs Chili - Southern
Yield: 4 Servings
Categories: Ethnic, Chili, Meats, Groundmeat, Main Dishes


2 lb Coarse ground beef
1/2 lb Flank steak 1/4" cubs
1/2 lb Reg. ground beef
15 oz Tomato sauce
12 oz Beer
12 oz Tomato paste
1 tb Yellow cornmeal
1 tb Red wine vinegar
1/4 c Instant minced onion
1/4 c Chili powder
1 ts Crushed red pepper
1 ts Ground cumin
1/4 ts Basil leaves
1/4 ts Caraway seeds
1/4 ts Coriander
1/4 ts Marjoram
1/4 ts Ground red pepper
1/3 ts Ginger
1/3 ts Tarragon
1/3 ts Dill seed
1/3 ts Paprika
1/3 ts Ground tumeric
1/3 ts Ground caramon
1 ds Curry
1 ds Dill weed
1 ds Rosemary
1 ds Saffron
1 ds Thyme
1 Bay leaf, crushed
1 Cinnamon stick
1 1/2 ts Minced garlic
1 1/2 ts Salt
1 tb Orgeano leaves
2 tb Salad oil

In a large saucepan, heat oil until hot. Add beef cubes; brown on all
sides, remove and set aside. Add ground beef, both grinds, brown , stirring
to crumble. Add tomato sauce, tomato paste, one cup of water, vinegar and
all the other dry ingredients listed. (Mix the cornmeal, onions, all the
spices in a bowl then add them after the meat has been cooked). Also add
the browned beef cubes, stir well, then add the beer and stir some more
until all the ingredients are mixed well. Simmer, covered, strring
occasionally, for at least 2 hours. This can be prepared early in the day
and kept on low heat to let spices blend togather. Add more water if
needed. Remove cinnamon stick before serving.

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