Ken's chili [indx]
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Course grd chuck |
| 2 | cans | (8oz) tomato sauce |
| 24 | ounces | Water |
| 2 | cans | Jalapeno Pinto beans & @liq.* |
| 2 | larges | Onion |
| 2 | Garlic cloves, minced | |
| 2 | teaspoons | Red pepper |
| ½ | cup | Chili powder |
| 1 | teaspoon | Paprika |
| 1½ | teaspoon | Cumin |
| 2 | teaspoons | Mesa flour |
Directions
INDEX CARD
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 ¼ cup warm water to make a thick, but flow able 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? *Optional
Ken Strei's favorite Chili
Submitted By KEN STREI On 07-21-95