Servings
4 s
Ingredients
- 2 pounds Coarse ground beef
- 1/2 pound Flank steak 1/4" cubs
- 1/2 pound Reg. ground beef
- 15 ounce Tomato sauce
- 12 ounce Beer
- 12 ounce Tomato paste
- 1 tablespoon Yellow cornmeal
- 1 tablespoon Red wine vinegar
- 1/4 cup Instant minced onion
- 1/4 cup Chili powder
- 1 teaspoon Crushed red pepper
- 1 teaspoon Ground cumin
- 1/4 teaspoon Basil Leaves
- 1/4 teaspoon Caraway seeds
- 1/4 teaspoon Coriander
- 1/4 teaspoon Marjoram
- 1/4 teaspoon Ground red pepper
- 1/3 teaspoon Ginger
- 1/3 teaspoon Tarragon
- 1/3 teaspoon Dill seed
- 1/3 teaspoon Paprika
- 1/3 teaspoon Ground tumeric
- 1/3 teaspoon Ground caramon
- 1 dash Curry
- 1 dash Dill weed
- 1 dash Rosemary
- 1 dash Saffron
- 1 dash Thyme
- 1 Bay leaf, crushed
- 1 Cinnamon stick
- 1 1/2 teaspoons Minced garlic
- 1 1/2 teaspoons Salt
- 1 tablespoon Orgeano leaves
- 2 tablespoons Salad oil
Directions
- 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.
- From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini