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  Arjay's sand springs chili - southern
 
Yield: 4 Servings
 
2 lb Coarse ground beef      1/2 lb Flank steak 1/4" cubs
1/2 lb Reg. ground beef      15 oz Tomato sauce
12 oz Beer      12 oz Tomato paste
1 tb Yellow cornmeal      1 tb Red wine vinegar
1/4 c Instant minced onion      1/4 c Chili powder
1 ts Crushed red pepper      1 ts Ground cumin
1/4 ts Basil leaves      1/4 ts Caraway seeds
1/4 ts Coriander      1/4 ts Marjoram
1/4 ts Ground red pepper      1/3 ts Ginger
1/3 ts Tarragon      1/3 ts Dill seed
1/3 ts Paprika      1/3 ts Ground tumeric
1/3 ts Ground caramon      1 ds Curry
1 ds Dill weed      1 ds Rosemary
1 ds Saffron      1 ds Thyme
1 Bay leaf crushed      1 Cinnamon stick
1 1/2 ts Minced garlic      1 1/2 ts Salt
1 tb Orgeano leaves      2 tb Salad oil
 In a large saucepan heat oil until hot. Add beef cubes; brown on all sides remove and set aside. Add ground beef both grinds brown stirring to crumble. Add tomato sauce tomato paste one cup of water vinegar and all the other dry ingredients listed. (Mix the cornmeal onions all the spices in a bowl then add them after the meat has been cooked). Also add the browned beef cubes stir well then add the beer and stir some more until all the ingredients are mixed well. Simmer covered strring occasionally for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend togather. Add more water if needed. Remove cinnamon stick before serving.

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