Bandera Chili

• 2 1/2 pounds ground chuck (ground beef) coarsely ground
• 16 ounces tomato sauce
• 12 ounces water
• 2 cans pinto beans canned, including juice, jalapeno flavor
• 2 large onions
• 12 ounces beer, lite lone star or other texas beer
• 1 teaspoon red pepper flakes
• 1/2 cup chili powder
• 1 teaspoon paprika
• 1 1/2 teaspoons cumin
• 2 teaspoons flour, all-purpose
• 2 cloves garlic minced

1. Saute onions and garlic in lite oil until brown.
2. Sear meat in large skillet.
3. Add tomato sauce and water.
4. Stir in all ingredients, except flour and beans.
5. Cover skillet and simmer 1 hour.
6. Stir occassionally.
7. Stir in flour into 1/4 cup warm water to make a thick, but flowable mixture.
8. Add flour mixture to chili; simmer another 15 to 20 min.
9. Add bean and juice and cook another 15 min.
10. Best when allowed to refrigerate for 24 hour but who can wait?

ground chuck, tomato sauce, water, pinto beans, onions, texas beer, red pepper, chili powder, paprika, cumin, flour, garlic

Taken from recipeland.com/recipe/v/bandera-chili-5135 (may not work)