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