Tennessee chili

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

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