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| Bandera Chili Recipe |
Category: Soups / Chili
Rating:
N/A
Servings: 4
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Ingredients
2 1/2 lb course grd chuck
1 teaspoon red pepper
2 can (8oz) tomato sauce
1/2 cup chili powder
12 oz water
1 teaspoon paprika
2 can japenpo pinto beans & juice
1 1/2 teaspoon cumin
2 large onions
2 teaspoon flour
12 oz lone star beer
2 garlic cloves; minced
Cooking Directions:
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 1/4 cup warm water to make a thick, but flowable More(Y/n/=)? 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? Source: Hill Country Heritage by Sage Posted by Ken Strei Converted by MMCONV vers. 1.10 Posted to FOODWINE Digest by Terry Pogue on Sep 13, 1997
soups,chili
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