Tennessee chili

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Recipe by: duna

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Butter or margarine 1/2 ts Freshly ground pepper
3 lb Beef chuck, cut into 1/2 1 (16 oz.) can stewed
-inch pieces -tomatoes
1 lg Onion 1 (14 1/2 oz.) can beef broth
1 Green pepper, chopped 1 (16 oz.) can red kidney
1 Garlic clove, crushed -beans, drained rinsed
4 To 6 tbsp. chili powder 1 (8 oz.) can tomato sauce
2 Bay leaves 1 c Water
2 ts Each, oregano sugar 1 tb Cornmeal
1 ts Each, cumin salt

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