Ken's chili [indx]

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 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

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