Arjay's Sand Springs Chili - Southern
Yield: 4 Servings

2 lb coarse ground beef
1/2 lb flank steak in 1/4-inch cubes
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 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 turmeric
1/3 tsp ground cardamom
1 dose curry
1 dose dill weed
1 dose rosemary
1 dose saffron
1 dose thyme
1 bay leaf, crushed
1 cinnamon stick
1 1/2 tsp minced garlic
1 1/2 tsp salt
1 tb oregano leaves
2 tb 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, stirring occasionally, for at least 2 hours. This can be prepared early in the day and kept on low heat to let spices blend together. Add more water if needed. Remove cinnamon stick before serving.