Name: Bandera Chili
Ingredients: 2 1/2 lb Course grd chuck; 1 ts Red pepper; 2 cn (8oz) tomato sauce; 1/2 c Chili powder; 12 oz Water; 1 ts Paprika; 2 cn Japenpo Pinto beans & juice; 1 1/2 ts Cumin; 2 lg Onions; 2 ts Flour; 12 oz Lone Star beer; 2 Garlic cloves; minced

If the Lord will but hear us we will leave it to His superior wisdom to decide whether He will answer us or no. It is better for our prayer to be heard than answered. If the Lord were to make an absolute promise to answer all our requests it might be rather a curse than a blessing, for it would be casting the responsibility of our lives upon ourselves, and we should be placed in a very anxious position: But now the Lord hears our desires, and that is enough; we only wish Him to grant them if His infinite wisdom sees that it would be for our good and for His glory.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Grains		Soups, Chili	4	Servings

INGREDIENTS

2 1/2	lb	Course grd chuck
1	ts	Red pepper
2	cn	(8oz) tomato sauce
1/2	c	Chili powder
12	oz	Water
1	ts	Paprika
2	cn	Japenpo Pinto beans & juice
1 1/2	ts	Cumin
2	lg	Onions
2	ts	Flour
12	oz	Lone Star beer
2		Garlic cloves; minced

INSTRUCTIONS

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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