Bandera Chili

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Title: Bandera Chili
Yield: 4 Servings
Categories: Soups, Chili


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,