Bandera Chili

Title:
Bandera Chili

Yield:
4 Servings

Categories:
Soups,
Chili




Ingredients:





 2 1/2 lb Course grd chuck


     1 ts Red pepper


     2 cn (8oz) tomato sauce


   1/2 c  Chili powder


    12 oz Water


     1 ts Paprika


     2 cn Japenpo Pinto beans & juice


 1 1/2 ts Cumin


     2 lg Onions


     2 ts Flour


    12 oz Lone Star beer


     2    Garlic cloves; minced






 Saute onions and garlic in lite oil till brown. Sear meat in large


 skillet.Add tomato sauce and water. Stir in all ingredients, except flour


 and beans. Cover skillet and simmer 1 hour. Stir occasionally. Stir in


 flour into 1/4 cup warm water to make a thick, but flowable More(Y/n/=)?


 mixture. Add flour mixture to chili; simmer another 15 to 20 min. Add bean


 and juice and cook another 15 min. Best when allowed to refrigerate for 24


 hour but who can wait? Source: Hill Country Heritage by Sage Posted by Ken


 Strei Converted by MMCONV vers. 1.10


 Posted to FOODWINE Digest  by Terry Pogue 
on Sep 13,


 1997