Bandera Chili

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 ts Red pepper

1/2 c Chili powder

1 ts Paprika

1 1/2 ts Cumin

2 ts Flour

2 ea 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 to 20 min. Add bean and juice and cook another 15 min. Best when allowed to refrigerate for 24 hour but who can wait? Source: Hill Country Heritage by Sage Posted by Ken Strei