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Bandera Chili soups, chili, beans 2 1/2 lb course grd chuck 2 can (8oz) tomato sauce 12 oz water 2 can japenpo pinto beans & juice 2 large onions 12 oz lone star beer 1 teaspoon red pepper 1/2 cup chili powder 1 teaspoon paprika 1 1/2 teaspoon cumin 2 teaspoon flour 2 garlic cloves, minced 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 occassionally. Stir in flour into 1/4 cup warm water to make a thick, but flowable 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 Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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