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ARJAY'S SAND SPRINGS CHILI - SOUTHERN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Ethnic Chili
Meats Main Dish
Amount Measure Ingredient -- Preparation Method
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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 t Crushed red pepper
1 t 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 d Curry
1 d Dill weed
1 d Rosemary
1 d Saffron
1 d 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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