Sand Springs Chili - Southern Style

Course : Chili
Serves: 4
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2 pound Coarse ground beef
1/2 pound Flank steak 1/4 inch cubs
1/2 pound Reg. ground beef
15 Ounces Tomato sauce
12 Ounces Beer
12 Ounces Tomato paste
1 tablespoons Yellow cornmeal
1 tablespoons Red wine vinegar
1/4 cup Instant minced onion
1/4 cup Chili powder
1 teaspoon Crushed red pepper
1 teaspoon Ground cumin
1/4 teaspoon Basil leaves
1/4 teaspoon Caraway seeds
1/4 teaspoon Coriander
1/4 teaspoon Marjoram
1/4 teaspoon Ground red pepper
1/3 teaspoon Ginger
1/3 teaspoon Tarragon
1/3 teaspoon Dill seed
1/3 teaspoon Paprika
1/3 teaspoon Ground tumeric
1/3 teaspoon Ground caramon
1 dash Curry
1 dash Dill weed
1 dash Rosemary
1 dash Saffron
1 dash Thyme
1 whole Bay leaf, crushed
1 stick Cinnamon stick
1 1/2 teaspoon garlic Minced
1 1/2 teaspoon Salt
1 tablespoons Orgeano leaves
2 tablespoons Salad oil

Preparation / Directions:

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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