ARJAY'S SAND SPRINGS CHILI

      Title: ARJAY'S SAND SPRINGS CHILI - SOUTHERN
  Categories: Ethnic, Chili, Meats, Groundmeat, Main dish
       Yield: 4 Servings
  
       2 lb Coarse ground beef
     1/2 lb Flank steak 1/4" cubs
     1/2 lb Reg. ground beef
      15 oz Tomato sauce
      12 oz Beer
      12 oz Tomato paste
       1 tb Yellow cornmeal
       1 tb Red wine vinegar
     1/4 c  Instant minced onion
     1/4 c  Chili powder
       1 ts Crushed red pepper
       1 ts Ground cumin
     1/4 ts Basil leaves
     1/4 ts Caraway seeds
     1/4 ts Coriander
     1/4 ts Marjoram
     1/4 ts Ground red pepper
     1/3 ts Ginger
     1/3 ts Tarragon
     1/3 ts Dill seed
     1/3 ts Paprika
     1/3 ts Ground tumeric
     1/3 ts Ground caramon
       1 ds Curry
       1 ds Dill weed
       1 ds Rosemary
       1 ds Saffron
       1 ds Thyme
       1    Bay leaf, crushed
       1    Cinnamon stick
   1 1/2 ts Minced garlic
   1 1/2 ts Salt
       1 tb Orgeano leaves
       2 tb Salad oil
  
   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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