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 <tpogue@IDSONLINE.COM> on Sep 13,
1997
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