Title: Tennessee Chili
Categories: Entree 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