Title: Peter's Red Hot Chili
Categories: Vegetable Beef Check
Yield: 4 Servings
| 3 | tb | Oil |
| 2 | lb | Stew meat; beef |
| 5 | c | Water |
| 1 | | Green pepper; diced |
| 1 | | Onion; diced |
| 1 | | Tomato; diced |
| 1 1/2 | tb | Salt |
| 2 | ts | Cayenne pepper |
| 1 | tb | Granulated garlic |
| 1/4 | c | Chili powder |
| 2 | tb | Cumin |
| 1 1/2 | c | Water |
| 1/3 | c | Cornmeal |
| 1 | | 6 oz can tomato paste |
| | | Monterey jack cheese; grated |
Recipe by: Best of the Best from New England Brown beef in oil. Add next 9
ingredients and simmer for 2 hours. In a small bowl mix the water,
cornmeal, and tomato paste. Stir cornmeal mixture into chili to thicken.
Simmer another 20 minutes. Garnish with sliced raw onions and grated
Monterey Jack cheese. Typed by Diana Rattray