| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Main dish, Chili | 2 | Servings |
INGREDIENTS
| 2 | ts | Butter or margarine |
| 3 | lb | Beef chuck, cut into 1/2 inch pieces |
| 1 | lg | Onion |
| 1 | Green pepper, chopped | |
| 1 | Garlic clove, crushed | |
| 4 | To 6 tbsp. chili powder | |
| 2 | Bay leaves | |
| 2 | ts | Each, oregano & sugar |
| 1 | ts | Each, cumin & salt |
| 1/2 | ts | 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 | c | Water |
| 1 | tb | Cornmeal |
INSTRUCTIONS
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 1 1/2 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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