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 \N Garlic cloves, minced
2 teaspoons Red pepper
½ cup Chili powder
1 teaspoon Paprika
1½ teaspoon Cumin
2 teaspoons Mesa flour


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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