J. Adrian’s Semi-Famous Real Chili

Josh Adrian
Branson, Missouri

6 cans beer (preferably corona)
4 lbs. cubed steak
4 lbs. ground beef
6 med. onions, chopped
2-15 oz. cans tomato sauce
8 tsp. salt
5 tsp. cumin
12 cloves garlic, smashed or chopped
7  T. chili powder
4 tsp. paprika
4 tsp. cayenne pepper
4 fresh jalapeno peppers, chopped
8 tsp. oregano
2 tsp. coriander
2 tsp. Tabasco sauce
1 tsp. black pepper
4-6 T. corn flour

Brown meat, onion, and half of the garlic.  Put meat, onions, and garlic into a large pot.  Add tomato sauce.  Rinse tomato sacue cans out with beer.  Spread meat evenly over bottom of the pot.  Pour in enough beer to cover all meat by 1/2 in.  Add all other ingredients except corn flour now.  Heat all ingredients to a mild boil.  Turn flame down immediately and simmer for 1 hr and 15 minutes.  Stir occasionally to prevent sticking.  Mix corn flour with warm water to make a paste that is thick, yet pour-able.  Add corn flour mixture to pot.  Simmer for 30 more minutes… or another 3 hrs- it just gets better!  This makes some pretty warm chili, so you may want to cut back on the cayenne, jalapeno’s and chili powder to taste.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

Visit our blog: adriansboutique.com

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