| 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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