Arjay's Sand Springs Chili

Yield: 4 Servings

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 TBS Yellow cornmeal
   1 TBS 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 cardamom
   1 dsh Curry powder
   1 dsh Dill weed
   1 dsh Rosemary
   1 dsh Saffron
   1 dsh Thyme
   1     Bay leaf, crushed
   1 Cinnamon stick
1 1/2 tsp Minced garlic
1 1/2 tsp Salt
    1 TBS Oregano leaves
    2 TBS Salad 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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