Chili ( Tennessee ) Recipe
Yield: 2 servingsYield: 2 servings
Recipe by luhu.jp
Ingredients:
2 teaspoon: butter or margarine,
3 lb: beef chuck, cut into 1/2,
1 inch: pieces,
1 large: onion,
1: green pepper, chopped,
1: garlic clove, crushed,
4: to 6 tbsp. chili powder,
2: bay leaves,
2 teaspoon: each, oregano & sugar,
1 teaspoon: each, cumin & salt,
1/2 teaspoon: freshly ground pepper,
1: (16 oz.) can stewed,
1: tomatoes,
1: (14 1/2 oz.) can beef broth,
1: (16 oz.) can red kidney,
1: beans, drained & rinsed,
1: (8 oz.) can tomato sauce,
1 cup: water,
1 tablespoon: 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.")
Yield: 2 servings
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.")
Yield: 2 servings
Source from luhu.jp
Tags
Main dish