Alan's Chili #23

Yield: 4 Servings

2 lb beef, Coarse Ground
1/2 lb flank steak 1/4 cubs
1/2 lb reg. beef, Ground
15 oz tomato sauce
12 oz beer
12 oz tomato paste

1 Tbsp yellow cornmeal
1 Tbsp red wine vinegar
1/4 cup minced onion, Instant
1/4 cup chili powder
1 tsp red pepper, Crushed
1 tsp cumin, Ground

1/4 tsp basil leaves
1/4 tsp caraway seeds
1/4 tsp coriander
1/4 tsp marjoram
1/4 tsp red pepper, Ground
1/3 tsp ginger

1/3 tsp tarragon
1/3 tsp dill seed
1/3 tsp paprika
1/3 tsp tumeric, Ground
1/3 tsp caramon, Ground
1 dash curry

1 dash dill weed
1 dash rosemary
1 dash saffron
1 dash thyme
1 bay leaf, crushed
1 cinnamon stick

1 1/2 tsp garlic, Minced
1 1/2 tsp salt
1 Tbsp orgeano leaves
2 Tbsp 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.


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