Bandera Chili

      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