Arjay's Sand Springs Chili
Yield: 4 Servings
Ingredients:
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 TBS Yellow cornmeal
1 TBS Red wine vinegar
1/4 cup Instant minced onion
1/4 cup Chili powder
1 tsp Crushed red pepper
1 tsp Ground cumin
1/4 tsp Basil leaves
1/4 tsp Caraway seeds
1/4 tsp Coriander
1/4 tsp Marjoram
1/4 tsp Ground red pepper
1/3 tsp Ginger
1/3 tsp Tarragon
1/3 tsp Dill seed
1/3 tsp Paprika
1/3 tsp Ground tumeric
1/3 tsp Ground cardamom
1 dsh Curry powder
1 dsh Dill weed
1 dsh Rosemary
1 dsh Saffron
1 dsh Thyme
1 Bay leaf, crushed
1 Cinnamon stick
1 1/2 tsp Minced garlic
1 1/2 tsp Salt
1 TBS Oregano leaves
2 TBS 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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