Bandera Chili Recipe

• 2 1/2 lb Course grd chuck
• 1 tsp Red pepper
• 2 can (8oz) tomato sauce
• 1/2 c. Chili pwdr
• 12 ounce Water
• 1 tsp Paprika
• 2 can Japenpo Pinto beans & juice
• 1 1/2 tsp Cumin
• 2 lrg Onions
• 2 tsp Flour
• 12 ounce Lone Star beer
• 2 x Garlic cloves, chopped

1. Saute/fry onions and garlic in lite oil until brown.
2. Sear meat in large skillet.Add in tomato sauce and water.
3. Stir in all ingredients, except flour and beans.
4. Cover skillet and simmer 1 hour.
5. Stir occasionally.
6. Stir in flour into 1/4 c. hot water to make a thick, but flowable More(Y/n/=)
7. mix.
8. Add in flour mix to chili; simmer another 15 to 20 minutes.
9. Add in bean and juice and cook another 15 minutes.
10. Best when allowed to chill for 24 hour but who can wait

course grd, red pepper, tomato sauce, chili pwdr, water, paprika, cumin, onions, flour, beer, garlic

Taken from cookeatshare.com/recipes/bandera-chili-77947 (may not work)