Name: Brother Dave's Chili
Ingredients: 3 lb Stew meat*; 1 tb Corn oil -- if needed; Black pepper to taste; 1/2 c Chili powder; 1 tb Salt; 3 Bell peppers -- chopped; 2 lg Onions -- chopped; 2 ts Ground comino and seeds; 2 ts Paprika; 2 ts Cayenne pepper; 2 ts Oregano; 2 c Chickenstock -- or your; Choice; 12 oz Can tomato sauce; 6 Whole tomatos sliced up; 1/2 c Masa Harina; 48 oz Can of V8; 1 tb Dried red peppers**; Jalapenos -- to taste; ds Pehchaud's bitters; pn Nutmeg

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Tex-Mex	Main dish, Beef, Tex-mex	12	Servings

INGREDIENTS

3	lb	Stew meat*
1	tb	Corn oil — if needed
		Black pepper to taste
1/2	c	Chili powder
1	tb	Salt
3		Bell peppers — chopped
2	lg	Onions — chopped
2	ts	Ground comino and seeds
2	ts	Paprika
2	ts	Cayenne pepper
2	ts	Oregano
2	c	Chickenstock — or your
		Choice
12	oz	Can tomato sauce
6		Whole tomatos sliced up
1/2	c	Masa Harina
48	oz	Can of V8
1	tb	Dried red peppers**
		Jalapenos — to taste
	ds	Pehchaud's bitters
	pn	Nutmeg

INSTRUCTIONS

3-6     ea large cloves garlic; chopped 2-3 ea magnolia leaves; minced *Or
chuck roast coarse chopped (lose the **Santa Fe variety works here Brown
the meat, work in the spices, onions, and peppers. Simmer about 30 minutes
or until it looks good. Add tomato sauce, tomatoes, broth and simmer
several hours until it looks good. Add the Masa to thicken the mix and when
it's ready, add the Peychaud's and nutmeg to set it off. You'll know it's
ready when you can't identify anything in the pot. (Get rid of those bay
leaf stems) This really goes good with cornbread, but what doesn't? DWR
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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