Arjay's Sand Springs Chili - Southern

Recipe Ingredients

2 lbs	908g / 32oz	Coarse ground beef
1/2 lb	227g / 8oz	Flank steak 1/4" cubs
1/2 lb	227g / 8oz	Reg. Ground beef
15 oz	426g	Tomato sauce
12 oz	340g	Beer
12 oz	340g	Tomato paste
1 tablespoon	15ml	Yellow cornmeal
1 tablespoon	15ml	Red wine vinegar
1/4 cup	15g / 0.5oz	Instant minced onion
1/4 cup	59ml	Chili powder
1 teaspoon	5ml	Crushed red pepper
1 teaspoon	5ml	Ground cumin
1/4 teaspoon	1.3ml	Basil leaves
1/4 teaspoon	1.3ml	Caraway seeds
1/4 teaspoon	1.3ml	Coriander
1/4 teaspoon	1.3ml	Marjoram
1/4 teaspoon	1.3ml	Ground red pepper
1/3 teaspoon	1.7ml	Ginger
1/3 teaspoon	1.7ml	Tarragon
1/3 teaspoon	1.7ml	Dill seed
1/3 teaspoon	1.7ml	Paprika
1/3 teaspoon	1.7ml	Ground turmeric
1/3 teaspoon	1.7ml	Ground cardamom
1		Bay leaf - crushed
1		Cinnamon stick
1 1/2 teaspoons	7.5ml	Minced garlic
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Oregano leaves
2 tablespoons	30ml	Salad oil
1 teaspoon	5ml	Curry powder

Recipe Instructions

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, stirring occasionally, for at least 2 hours.

This can be prepared early in the day and kept on low heat to let spices blend together. Add more water if needed. Remove cinnamon stick before serving.

Source:
Jo Anne Merrill

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