Tennessee chili
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Butter or margarine |
| 3 | pounds | Beef chuck, cut into 1/2 inch pieces |
| 1 | large | Onion |
| 1 | Green pepper, chopped | |
| 1 | Garlic clove, crushed | |
| 4 | To 6 tbsp. chili powder | |
| 2 | Bay leaves | |
| 2 | teaspoons | Each, oregano & sugar |
| 1 | teaspoon | Each, cumin & salt |
| ½ | teaspoon | Freshly ground pepper |
| 1 | (16 oz.) can stewed tomatoes | |
| 1 | (14 1/2 oz.) can beef broth | |
| 1 | (16 oz.) can red kidney beans, drained & rinsed | |
| 1 | (8 oz.) can tomato sauce | |
| 1 | cup | Water |
| 1 | tablespoon | Cornmeal |
Directions
Preparation : In Dutch oven melt butter or margarine over high heat.
Add beef and brown. Drain excess fat. Stir in onion, green pepper and garlic; saute until vegetables are softened, 3 minutes. Stir in next 7 ingredients; cook 2 minutes. Add remaining ingredients. Bring to a boil; reduce heat, cover and simmer 1 hour. Simmer uncovered 1 to 1½ hours more. Discard garlic and bay leaves. Makes 2 quarts, 660 calories per cup. This favorite recipe of Governor McWherter's mother, Lucille, won Honorable Mention in the 1988 Ladies' Home Journal "Great Chili Cook-Off.") From: Tracy Schell Date: Tue, 01-0