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Tennessee Chili- Ladies Home Journal
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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