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Arjay's Sand Springs Chili - Southern



Yield: 4 Servings

2 lb beef,Coarse Ground
1/2 lb flank steak 1/4 cubs
1/2 lb reg. beef,Ground
15 oz tomato sauce
12 oz beer
12 oz tomato paste
1 T yellow cornmeal
1 T red wine vinegar
1/4 c minced onion,Instant
1/4 c chili powder
1 t red pepper,Crushed
1 t cumin,Ground
1/4 t basil leaves
1/4 t caraway seeds
1/4 t coriander
1/4 t marjoram
1/4 t red pepper,Ground
1/3 t ginger
1/3 t tarragon
1/3 t dill seed
1/3 t paprika
1/3 t tumeric,Ground
1/3 t caramon,Ground
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 t garlic,Minced
1 1/2 t salt
1 T orgeano leaves
2 T 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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