Brother Dave s Chili
Ingredients| 3 lb stew meat* 1 black pepper to taste 1 tbsp salt 2 large onions, chopped 2 tsp paprika 2 tsp oregano 12 oz can tomato sauce 1/2 cup masa harina 1 tbsp dried red peppers** 1 dash pehchaud s bitters 1 tbsp corn oil, if needed 1/2 cup chili powder 3 bell peppers, chopped 2 tsp ground comino and seeds 2 tsp cayenne pepper 2 cup chickenstock, or your choice 6 whole tomatos sliced up 48 oz can of v8 1 jalapenos, to taste 1 pinch nutmeg |
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3-6 ea large cloves garlic; chopped 2-3 ea magnolia leaves;
minced *Or chuck roast coarse chopped (lose the **Santa Fe variety
works here Brown the meat, work in the spices, onions, and peppers.
Simmer about 30 minutes or until it looks good. Add tomato sauce,
tomatoes, broth and simmer several hours until it looks good. Add the
Masa to thicken the mix and when it s ready, add the Peychaud s and
nutmeg to set it off. You ll know it s ready when you can t identify
anything in the pot.
(Get rid of those bay leaf stems) This really goes good with
cornbread, but what doesn t? DWR
Servings:
12
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