Ingredients
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 tbsp yellow cornmeal
1 tbsp red wine vinegar
1/4 cup instant minced onion
1/4 cup chili powder
1 tsp crushed red pepper
1 tsp ground cumin
1/4 tsp basil leaves
1/4 tsp caraway seeds
1/4 tsp coriander
1/4 tsp marjoram
1/4 tsp ground red pepper
1/3 tsp ginger
1/3 tsp tarragon
1/3 tsp dill seed
1/3 tsp paprika
1/3 tsp ground tumeric
1/3 tsp ground caramon
1 dash curry
1 dash dill weed
1 dash rosemary
1 dash saffron
1 dash thyme
1 bay leaf, crushed
1 cinnamon stick
1 1/2 tsp minced garlic
1 1/2 tsp salt
1 tbsp orgeano leaves
2 tbsp salad 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.
Servings: 4 servings
Sand Springs Chili - Southern Style Recipe brought to you by Recipe Ideas
Categories: Chili; Southern; Steak
The History of Recipes
Historians have traced the existance of recipes back into history, at least as far as the early Egyptians, and possibly even further. Interesting though that maybe, mostly, these early cook books were just primitive pictorial instructions for preparing food.
During Roman times around 25BC a man called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the chefs of Roman times made use of many different herbs, including many that are still in use today like basil, mint and dill. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like basil and rosemary. These new spices and herbs caused an increase in manuscripts on cookery, the majority of which still exist in private cookery archives. By the advent of the twentieth century, cookery books are greatly in demand mostly as a result of better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Sand Springs Chili Southern Style recipe.
