Recipe - Bandera Chili

2 One half pound Course grd chuck
1 teaspoon Red pepper
2 cn (8oz) tomato sauce
One half cup Chili powder
12 ounce Water
1 teaspoon Paprika
2 cn Japenpo Pinto beans & juice
1 One half teaspoon Cumin
2 lg Onions
2 teaspoon Flour
12 ounce Lone Star beer
2 Garlic 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 occasionally. Stir in
flour into One fourth cup warm water to make a thick, but flowable More(Y/n/=)?
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 Converted by MMCONV vers. 1.10
Posted to FOODWINE Digest by Terry Pogue tpogue@IDSONLINE.COM on Sep 13,
1997