Recipe - Arjays Sand Springs Chili - Southern

2 pound Coarse ground beef
One half pound Flank steak 1/4" cubs
One half pound Reg. ground beef
15 ounce Tomato sauce
12 ounce Beer
12 ounce Tomato paste
1 tablespoon Yellow cornmeal
1 tablespoon Red wine vinegar
One fourth cup Instant minced onion
One fourth cup Chili powder
1 teaspoon Crushed red pepper
1 teaspoon Ground cumin
One fourth teaspoon Basil leaves
One fourth teaspoon Caraway seeds
One fourth teaspoon Coriander
One fourth teaspoon Marjoram
One fourth 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 ds Curry
1 ds Dill weed
1 ds Rosemary
1 ds Saffron
1 ds Thyme
1 Bay leaf, crushed
1 Cinnamon stick
1 One half teaspoon Minced garlic
1 One half teaspoon Salt
1 tablespoon Orgeano leaves
2 tablespoon 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini