| 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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