Arjay’s Sand Springs Chili-Southern Recipe

Arjay’s Sand Springs Chili-Southern Recipe


2 pounds of coarse ground-beef
1/2 lb of regular ground-beef
1 Tbsp of cornmeal (yellow)
1/4 c of onion; minced
1 tsp of red pepper; crushed
1/2 lb of flank steak (1/4-cubs)
1 Tbs of red-wine vinegar
12 ozs of tomato-paste
1/4 c of chili seasoning
1 tsp of powdered cumin
1/3 tsp of dili seeds
1/4 tsp seeds of caraway
1/4 tsp marjoram
1/3 tsp of ginger
1/3 tsp of powdered turmeric
1/3 tsp of paprika
1/4 tsp leaves of basil
1/4 tsp of coriander
12 ozs of beer
1/4 tsp of powdered red-epper
1/3 tsp of tarragon
A dash of curry
1/3 tsp of powdered caramon
A dash of thyme
A dash of saffron
1 crushed bay leaf
1 1/2 tsp of salt
A dash of dili weed
15 ozs of tomato-sauce
1 stick of cinnamon
1 1/2 tsp of minced garlic
A dash of rosemary
1 Tbsp of leaves of oregano
2 Tbsps of oil (salad)


Have oil well heated in large-sized saucepan. Add in cubed beef; cook ’til sides are evenly browned then set them aside. Combine ground-beef then cook ’til brown, stir, letting it crumble.

Pour in tomato sauce and paste, vinegar, 1 c water, and the rest of dry components. Add in cooked meat cubes, stirring well ’til well-combined.

Add in beer then continue mixing. Simmer w/ cover for a minimum of 2 hrs, occasionally stirring. Add water as necessary and don’t forget to have cinnamon removed before you serve.

Arjay’s Sand Springs Chili-Southern Recipe

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