Arjay's Sand Springs Chili Southern Recipe

• 2 lb Coarse grnd beef
• 1/2 lb Flank steak 1/4" cubs
• 1/2 lb Reg. grnd beef
• 15 ounce Tomato sauce
• 12 ounce Beer
• 12 ounce Tomato paste
• 1 Tbsp. Yellow cornmeal
• 1 Tbsp. Red wine vinegar
• 1/4 c. Instant chopped onion
• 1/4 c. Chili pwdr
• 1 tsp Crushed red pepper
• 1 tsp Grnd cumin
• 1/4 tsp Basil leaves
• 1/4 tsp Caraway seeds
• 1/4 tsp Coriander
• 1/4 tsp Marjoram
• 1/4 tsp Grnd red pepper
• 1/3 tsp Ginger
• 1/3 tsp Tarragon
• 1/3 tsp Dill seed
• 1/3 tsp Paprika
• 1/3 tsp Grnd tumeric
• 1/3 tsp Grnd caramon
• 1 dsh Curry
• 1 dsh Dill weed
• 1 dsh Rosemary
• 1 dsh Saffron
• 1 dsh Thyme
• 1 x Bay leaf, crushed
• 1 x Cinnamon stick
• 1 1/2 tsp Chopped garlic
• 1 1/2 tsp Salt
• 1 Tbsp. Orgeano leaves
• 2 Tbsp. Salad oil

1. In a large saucepan, heat oil till warm.
2. Add in beef cubes; brown on all sides, remove and set aside.
3. Add in grnd beef, both grinds, brown , stirring to crumble.
4. Add in tomato sauce, tomato paste, one c. of water, vinegar and all the other dry ingredients listed.
5. (Mix the cornmeal, onions, all the spices in a bowl then add in them after the meat has been cooked).
6. Also add in the browned beef cubes, stir well, then add in the beer and stir some more till all the ingredients are mixed well.
7. Simmer, covered, strring occasionally, for at least 2 hrs.
8. This can be prepared early in the day and kept on low heat to let spices blend togather.
9. Add in more water if needed.
10. Remove cinnamon stick before serving.

grnd beef, grnd beef, tomato sauce, tomato paste, yellow cornmeal, red wine vinegar, onion, chili pwdr, red pepper, cumin, basil, caraway seeds, coriander, marjoram, red pepper, ginger, tarragon, paprika, tumeric, caramon, curry, weed, rosemary, saffron, thyme, bay leaf, cinnamon, garlic, salt, orgeano leaves, salad oil

Taken from cookeatshare.com/recipes/arjay-s-sand-springs-chili-southern-69376 (may not work)