Arjay's Sand Springs Chili - Southern

      Yield: 4 Servings

      2 lb beef,Coarse Ground

    1/2 lb flank steak 1/4 cubs

    1/2 lb reg. beef,Ground

     15 oz tomato sauce

     12 oz beer

     12 oz tomato paste

      1 T  yellow cornmeal

      1 T  red wine vinegar

    1/4 c  minced onion,Instant

    1/4 c  chili powder

      1 t  red pepper,Crushed

      1 t  cumin,Ground

    1/4 t  basil leaves

    1/4 t  caraway seeds

    1/4 t  coriander

    1/4 t  marjoram

    1/4 t  red pepper,Ground

    1/3 t  ginger

    1/3 t  tarragon

    1/3 t  dill seed

    1/3 t  paprika

    1/3 t  tumeric,Ground

    1/3 t  caramon,Ground

      1 ds curry

      1 ds dill weed

      1 ds rosemary

      1 ds saffron

      1 ds thyme

      1    bay leaf,crushed

      1    cinnamon stick

  1 1/2 t  garlic,Minced

  1 1/2 t  salt

      1 T  orgeano leaves

      2 T  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