Tennessee Chili Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tsp: Butter or margarine,
3 lbs: Beef chuck, cut into 1/2 inch pieces
1 large: Onion,
1: Green pepper, chopped
1: Garlic clove, crushed
4: To 6 tbsp. chili powder,
2: Bay leaves,
2 tsp: Each, oregano & sugar
1 tsp: Each, cumin & salt
1/2 tsp: 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 cup: Water,
1 tbsp: Cornmeal,
Directions:
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 McWherters
mother, Lucille, won Honorable Mention in the 1988 Ladies Home
Journal "Great Chili Cook-Off.") From: Tracy Schell Date: Tue, 01-0
Source from luhu.jp
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 McWherters
mother, Lucille, won Honorable Mention in the 1988 Ladies Home
Journal "Great Chili Cook-Off.") From: Tracy Schell Date: Tue, 01-0
Source from luhu.jp