*  Exported from  MasterCook  *

                        Arjay's Sand Springs Chili

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Ethnic                           Chili
                Meats                            Ground Meat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        Coarse ground beef
     1/2  pound         Flank steak 1/4" cubs
     1/2  pound         Reg. ground beef
  15      ounces        Tomato sauce
  12      ounces        Beer
  12      ounces        Tomato paste
   1      tablespoon    Yellow cornmeal
   1      tablespoon    Red wine vinegar
     1/4  cup           Instant minced onion
     1/4  cup           Chili powder
   1      teaspoon      Crushed red pepper
   1      teaspoon      Ground cumin
     1/4  teaspoon      Basil leaves
     1/4  teaspoon      Caraway seeds
     1/4  teaspoon      Coriander
     1/4  teaspoon      Marjoram
     1/4  teaspoon      Ground red pepper
     1/3  teaspoon      Ginger
     1/3  teaspoon      Tarragon
     1/3  teaspoon      Dill seed
     1/3  teaspoon      Paprika
     1/3  teaspoon      Ground tumeric
     1/3  teaspoon      Ground caramon
   1      dash          Curry
   1      dash          Dill weed
   1      dash          Rosemary
   1      dash          Saffron
   1      dash          Thyme
   1                    Bay leaf -- crushed
   1                    Cinnamon stick
   1 1/2  teaspoons     Minced garlic
   1 1/2  teaspoons     Salt
   1      tablespoon    Orgeano leaves
   2      tablespoons   Salad oil

In a large saucepan, heat oil until hot. Add beef cubes; brown on all sides, remove and set
 aside. Add ground beef, both grinds, brown , stirring to crumble.
Add tomato sauce, tomato paste, one cup of water, vinegar and all the other dry ingredients
 listed. (Mix the cornmeal, onions, all the spices in a bowl then add them after the meat
 has been cooked). Also add the browned beef cubes, stir well, then add the beer and stir
 some more until all the ingredients are mixed well. Simmer, covered, strring occasionally,
 for at least 2 hours. This can be prepared early in the day and kept on low heat to let
 spices blend togather. 
Add more water if needed. 
Remove cinnamon stick before serving.

                   - - - - - - - - - - - - - - - - - -