Recipe - Brother Daves Chili

3 pound Stew meat*
1 tablespoon Corn oil if needed
Black pepper to taste
One half cup Chili powder
1 tablespoon Salt
3 Bell peppers chopped
2 lg Onions chopped
2 teaspoon Ground comino and seeds
2 teaspoon Paprika
2 teaspoon Cayenne pepper
2 teaspoon Oregano
2 cup Chickenstock or your
Choice
12 ounce Can tomato sauce
6 Whole tomatos cut or sliced up up
One half cup Masa Harina
48 ounce Can of V8
1 tablespoon Dried red peppers**
Jalapenos to taste
ds Pehchaud's bitters
pn Nutmeg

36 ea large cloves garlic; chopped 23 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