Tennessee Chili
| Yield: | 2 Servings |
| Categories: | Main Dishes, Chili |
| 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 |
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