Quench MagazineArjay's Sand Springs Chili - Southern | Beef | Quench Magazine

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 tb Yellow cornmeal
• 1 tb Red wine vinegar
• 1/4 c Instant minced onion
• 1/4 c Chili powder
• 1 t Crushed red pepper
• 1 t Ground cumin
• 1/4 ts Basil leaves
• 1/4 ts Caraway seeds
• 1/4 ts Coriander
• 1/4 ts Marjoram
• 1/4 ts Ground red pepper
• 1/3 ts Ginger
• 1/3 ts Tarragon
• 1/3 ts Dill seed
• 1/3 ts Paprika
• 1/3 ts Ground tumeric
• 1/3 ts Ground caramon
• 1 d Curry
• 1 d Dill weed
• 1 d Rosemary
• 1 d Saffron
• 1 d Thyme
• 1 Bay leaf, crushed
• 1 Cinnamon stick
• 1 1/2 ts Minced garlic
• 1 1/2 ts Salt
• 1 tb Orgeano leaves
• 2 tb Salad oil