2 1/2 lb 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 each garlic
Directions
cloves, minced
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 occassionally.
Stir in flour into 1/4 cup warm water to make a thick, but flowable
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
Servings: 4 servings
Bandera Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written recipes as a concept can be found way back into ancient history, certainly as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Moving our culinary historical trip onwards, we have a couple of recipe books which appeared in the 14th Century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are not about the curry that appears on menues today, but rather accounts of the types of meals on the menus of the nobility of that time. When we get to the 20th century, recipe books were highly popular mostly as a result of better eduction, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Bandera Chili recipe.
