Yield: 4 Servings
2 1/2 lb course grd chuck
2 cn (8oz) tomato sauce
12 oz water
2 cn japenpo pinto beans & juice
2 large onions
12 oz lone star beer
1 t red pepper
1/2 c chili powder
1 t paprika
1 1/2 t cumin
2 t flour
2 garlic 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.
Add El Tapatio hot sauce, and an ice cold import beer Corona, Dos XXX, El Pacifico for an authentic experience.
2 1/2 lb course grd chuck
2 cn (8oz) tomato sauce
12 oz water
2 cn japenpo pinto beans & juice
2 large onions
12 oz lone star beer
1 t red pepper
1/2 c chili powder
1 t paprika
1 1/2 t cumin
2 t flour
2 garlic 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.
Add El Tapatio hot sauce, and an ice cold import beer Corona, Dos XXX, El Pacifico for an authentic experience.
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