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Arjay's Sand Springs Chili - Southern Recipe - Cooking Index

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Arjay's Sand Springs Chili - Southern

Cuisine: Tex-Mex
Type: Meat
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozCoarse ground beef
1/2 lb 227g / 8ozFlank steak 1/4" cubs
1/2 lb 227g / 8ozReg. Ground beef
15 oz 426gTomato sauce
12 oz 340gBeer
12 oz 340gTomato paste
1 tablespoon 15mlYellow cornmeal
1 tablespoon 15mlRed wine vinegar
1/4 cup 15g / 0.5ozInstant minced onion
1/4 cup 59mlChili powder
1 teaspoon 5mlCrushed red pepper
1 teaspoon 5mlGround cumin
1/4 teaspoon 1.3mlBasil leaves
1/4 teaspoon 1.3mlCaraway seeds
1/4 teaspoon 1.3mlCoriander
1/4 teaspoon 1.3mlMarjoram
1/4 teaspoon 1.3mlGround red pepper
1/3 teaspoon 1.7mlGinger
1/3 teaspoon 1.7mlTarragon
1/3 teaspoon 1.7mlDill seed
1/3 teaspoon 1.7mlPaprika
1/3 teaspoon 1.7mlGround turmeric
1/3 teaspoon 1.7mlGround cardamom
1   Bay leaf - crushed
1   Cinnamon stick
1 1/2 teaspoons 7.5mlMinced garlic
1 1/2 teaspoons 7.5mlSalt
1 tablespoon 15mlOregano leaves
2 tablespoons 30mlSalad oil
1 teaspoon 5mlCurry 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.

Jo Anne Merrill


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