Yield: 2 servings
Measure | Ingredient |
---|---|
2 teaspoons | Butter or margarine |
3 pounds | Beef chuck, cut into 1/2 inch pieces |
1 large | Onion |
1 \N | Green pepper, chopped |
1 \N | Garlic clove, crushed |
4 \N | To 6 tbsp. chili powder |
2 \N | Bay leaves |
2 teaspoons | Each, oregano & sugar |
1 teaspoon | Each, cumin & salt |
½ teaspoon | Freshly ground pepper |
1 \N | (16 oz.) can stewed tomatoes |
1 \N | (14 1/2 oz.) can beef broth |
1 \N | (16 oz.) can red kidney beans, drained & rinsed |
1 \N | (8 oz.) can tomato sauce |
1 cup | Water |
1 tablespoon | Cornmeal |
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