Tennessee chili

Yield: 2 Servings

Ingredients:

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

Instructions:

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