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Title: Sand Springs Chili Southern Style
Categories: Ethnic Chili Meat Main
Yield: 4 Servings

2lbCoarse ground beef
1/2lbFlank steak 1/4" cubs
1/2lbReg. ground beef
15ozTomato sauce
12ozBeer
12ozTomato paste
1tbYellow cornmeal
1tbRed wine vinegar
1/4cInstant minced onion
1/4cChili powder
1tsCrushed red pepper
1tsGround cumin
1/4tsBasil leaves
1/4tsCaraway seeds
1/4tsCoriander
1/4tsMarjoram
1/4tsGround red pepper
1/3tsGinger
1/3tsTarragon
1/3tsDill seed
1/3tsPaprika
1/3tsGround tumeric
1/3tsGround caramon
1dsCurry
1dsDill weed
1dsRosemary
1dsSaffron
1dsThyme
1 Bay leaf, crushed
1 Cinnamon stick
1 1/2tsMinced garlic
1 1/2tsSalt
1tbOrgeano leaves
2tbSalad 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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