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Tennessee Chili- Ladies Home Journal Recipe

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Ingredients And Procedures

2 teaspoons butter or margarine

3 pounds beef chuck -- cut into 1/2 inch

-- pieces 1 large onion

1 green pepper -- chopped

1 garlic clove -- crushed

4 tablespoons chili powder -- up to 6

2 bay leaves

2 teaspoons -- oregano & sugar

1 teaspoon -- cumin & salt

1/2 teaspoon freshly ground pepper

1 can stewed tomatoes -- (16 oz.)

1 can beef broth -- (14 1/2 oz.)

1 can red kidney beans -- drained & rinsed

-- (16 oz.) 1 can tomato sauce -- (8 oz.)

1 cup water

1 tablespoon cornmeal

beef and brown. Drain excess fat. Stir in onion, green pepper and garlic; saute un til vegetables are softened, 3 minutes. Stir in next 7 ingredients; cook 2 min utes. Add remaining ingredients. Bring to a boil; reduce heat, cover and simm er 1 hour. Simmer uncovered 1 to 1 1/2 hours more. Discard garlic and bay lea ves. Makes 2 quarts, 660 calories per cup. This favorite recipe of Governor M cWherter's mother, Lucille, won Honorable Mention in the 1988 Ladies' Home Jour nal "Great Chili Cook-Off.") From: Tracy Schell Date: Tue, 01-0 Shared from the Meal Master files of Bill Webster received 6/18/98.

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<h1>Tennessee Chili- Ladies Home Journal</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>2 teaspoons butter or margarine <P>3 pounds beef chuck -- cut into 1/2 inch <P>-- pieces 1 large onion <P>1 green pepper -- chopped <P>1 garlic clove -- crushed <P>4 tablespoons chili powder -- up to 6 <P>2 bay leaves <P>2 teaspoons -- oregano & sugar <P>1 teaspoon -- cumin & salt <P>1/2 teaspoon freshly ground pepper <P>1 can stewed tomatoes -- (16 oz.) <P>1 can beef broth -- (14 1/2 oz.) <P>1 can red kidney beans -- drained & rinsed <P>-- (16 oz.) 1 can tomato sauce -- (8 oz.) <P>1 cup water <P>1 tablespoon cornmeal <P><P><P>beef and brown. Drain excess fat. Stir in onion, green pepper and garlic; saute un til vegetables are softened, 3 minutes. Stir in next 7 ingredients; cook 2 min utes. Add remaining ingredients. Bring to a boil; reduce heat, cover and simm er 1 hour. Simmer uncovered 1 to 1 1/2 hours more. Discard garlic and bay lea ves. Makes 2 quarts, 660 calories per cup. This favorite recipe of Governor M cWherter's mother, Lucille, won Honorable Mention in the 1988 Ladies' Home Jour nal "Great Chili Cook-Off.") From: Tracy Schell Date: Tue, 01-0 Shared from the Meal Master files of Bill Webster received 6/18/98. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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