Servings
4 s
Ingredients
- 2 1/2 pounds Course grd chuck
- 1 teaspoon Red pepper
- 2 cans (8oz) tomato sauce
- 1/2 cup Chili powder
- 12 ounce Water
- 1 teaspoon Paprika
- 2 cans
- 1 1/2 teaspoons Cumin
- 2 large Onions
- 2 teaspoons Flour
- 12 ounce Lone Star beer
- 2 Garlic cloves; minced
Directions
- 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
- COM> on Sep 13, 1997