Arjay’s Sand Springs Chili – Southern Recipe

Ingredients:

2 lbs of beef (coarse ground)
1/2 lb of steak (flank); cut to 1/4-inch cubes
1/2 lb of beef (regular ground)
15 ounces of tomato sauce
1-1/2 c of beer
12 ounces of tomato paste
1 Tbsps of cornmeal (yellow)
1 Tbsp of vinegar (red wine)
1/4 c of onion (instant minced)
1/4 c of chili (powder)
1 tsp of crushed pepper (red)
1 tsp of cumin (ground)
1/4 tsp of basil leaves
1/4 tsp of caraway seeds
1/4 tsp of coriander (ground)
1/4 tsp of marjoram
1/4 tsp of ground pepper (red)
1/3 tsp of ginger (ground)
1/3 tsp of tarragon
1/3 tsp of dill (seed)
1/3 tsp of paprika
1/3 tsp of turmeric (ground)
1/3 tsp of cardamom (ground)
1/16 tsp of curry powder
1/16 tsp of dill (weed)
1/16 tsp of rosemary
1/16 tsp of saffron
1 pc of crushed bay leaf
1 pc of cinnamon (stick)
1-1/2 tsps of garlic; chopped finely
1-1/2 tsps of salt
1 Tbsp of oregano (leaves)
2 Tbsps of oil (salad)
1/16 tsp of thyme

Instructions:

Heat the oil on a saucepan till heated well. Add cubed steak and cook till browned; take them out then set on the side.

Add in ground meats and cook till browned; stir constantly crumbling them. Add vinegar (tomato) paste, (tomato) sauce, and 1 cup water.

Combine cornmeal with onions; add spices inside a mixing bowl. Once meat is cooked thoroughly, add the mixture of cornmeal along with the browned steak; stir thoroughly.

Add beer then stir thoroughly till well mixed, adding more if necessary.

Cover and let it simmer above gentle for 2 hrs; stir occasionally. Add water when necessary. Discard stick of cinnamon then serve.

>> Arjay’s Sand Springs Chili – Southern Recipe