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Bandera chili
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| Artist: |
_ |
| Categories: |
Chili, Herbs & Spices, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2 1/2
| lbs | Course grd chuck | | 2
| can | (8oz) tomato sauce | | 12
| oz | Water | | 2
| can | Japenpo Pinto beans & juice | | 2
| | Large onions | | 12
| oz | Lone Star beer | | 1
| tsp | Red pepper | | 1/2
| cup | Chili powder | | 1
| tsp | Paprika | | 1 1/2
| tsp | Cumin | | 2
| tsp | Flour | | | 2 ea Garlic |
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Procedures:
| 1 | Cloves, minced | | 2 | saute onions and garlic in lite oil till brown. | | 3 | Sear meat in large skillet.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 ?cup warm water to make a thick, but flowable mixture. | | 8 | 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? |
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