Arjay's Sand Springs Southern Chili
Arjay's Sand Springs Southern Chili recipe
Yield
12 servingsPrep
30 minCook
2 hrsReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
coarse |
|
| ½ | pound |
beef, flank steak (london broil)
1/4 cubes |
|
| ½ | pound |
ground beef
regular |
|
| 15 | ounces |
tomato sauce
|
|
| 12 | ounces |
beer
|
|
| 12 | ounces |
tomato paste
|
|
| 1 | tablespoon |
cornmeal
yellow |
|
| 1 | tablespoon |
red wine vinegar
|
|
| ¼ | cup |
onions
minced |
|
| ¼ | cup |
chili powder
|
*
|
| 1 | teaspoon |
red pepper flakes
crushed |
|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
caraway seeds
|
|
| ¼ | teaspoon |
coriander
|
|
| ¼ | teaspoon |
marjoram
|
*
|
| ¼ | teaspoon |
red pepper flakes
ground |
|
| ⅓ | teaspoon |
ginger
|
|
| ⅓ | teaspoon |
tarragon leaves
|
|
| ⅓ | teaspoon |
dill seed
|
|
| ⅓ | teaspoon |
paprika
|
|
| ⅓ | teaspoon |
turmeric
ground |
|
| ⅓ | teaspoon |
cardamom seeds
ground |
|
| 1 | dash |
curry powder
|
*
|
| 1 | dash |
dill weed
|
*
|
| 1 | dash |
rosemary leaves
|
*
|
| 1 | dash |
saffron threads
|
*
|
| 1 | dash |
thyme
|
*
|
| 1 | each |
bay leaves
crushed |
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 ½ | teaspoons |
garlic
minced |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | tablespoon |
oregano
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
coarse |
|
| 226.8 | g |
beef, flank steak (london broil)
1/4 cubes |
|
| 226.8 | g |
ground beef
regular |
|
| 433.5 | ml/g |
tomato sauce
|
|
| 346.8 | ml/g |
beer
|
|
| 346.8 | ml/g |
tomato paste
|
|
| 15 | ml |
cornmeal
yellow |
|
| 15 | ml |
red wine vinegar
|
|
| 59 | ml |
onions
minced |
|
| 59 | ml |
chili powder
|
*
|
| 5 | ml |
red pepper flakes
crushed |
|
| 5 | ml |
cumin
ground |
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
caraway seeds
|
|
| 1.3 | ml |
coriander
|
|
| 1.3 | ml |
marjoram
|
*
|
| 1.3 | ml |
red pepper flakes
ground |
|
| 1.7 | ml |
ginger
|
|
| 1.7 | ml |
tarragon leaves
|
|
| 1.7 | ml |
dill seed
|
|
| 1.7 | ml |
paprika
|
|
| 1.7 | ml |
turmeric
ground |
|
| 1.7 | ml |
cardamom seeds
ground |
|
| 1 | dash |
curry powder
|
*
|
| 1 | dash |
dill weed
|
*
|
| 1 | dash |
rosemary leaves
|
*
|
| 1 | dash |
saffron threads
|
*
|
| 1 | dash |
thyme
|
*
|
| 1 | each |
bay leaves
crushed |
*
|
| 1 | each |
cinnamon sticks
|
*
|
| 7.5 | ml |
garlic
minced |
|
| 7.5 | ml |
salt
|
|
| 15 | ml |
oregano
|
|
| 3E+1 | ml |
vegetable oil
|
|
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.
