Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Course grd chuck |
| 2 cans | (8oz) tomato sauce |
| 24 ounces | Water |
| 2 cans | Jalapeno Pinto beans & @liq.* |
| 2 larges | Onion |
| 2 \N | Garlic cloves, minced |
| 2 teaspoons | Red pepper |
| ½ cup | Chili powder |
| 1 teaspoon | Paprika |
| 1½ teaspoon | Cumin |
| 2 teaspoons | Mesa flour |
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