Bandera Chili Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 lbs: Course grd chuck,
2 can: , (8oz) tomato sauce
12 ounce: Water,
2 can: Japenpo Pinto beans & juice,
2 Large: onions,
12 ounce: Lone Star beer,
1 tsp: Red pepper,
1/2 cup: Chili powder,
1 tsp: Paprika,
1 1/2 tsp: Cumin,
2 tsp: Flour,
2 each: Garlic,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp