Recipe - Tennessee Chili

2 teaspoon Butter or margarine
3 pound 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 teaspoon Each, oregano & sugar
1 teaspoon Each, cumin & salt
One half teaspoon Freshly ground pepper
1 (16 oz.) can stewed
tomatoes
1 (14 One half oz.) can beef broth
1 (16 oz.) can red kidney
beans, drained & rinsed
1 (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 1 One half 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 CookOff.") From: Tracy Schell
Date: Tue, 010

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini