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Tennessee Chili

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      Title: TENNESSEE CHILI
 Categories: Main dish, Chili
      Yield: 2 Servings
 
      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
 
  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
 
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