Tennessee Chili

Recipe Ingredients

2 teaspoons	10ml	Butter or margarine
3 lbs	1362g / 48oz	Beef chuck - cube 1/2"
1 lb	454g / 16oz	Onion (large)
1		Green pepper - chopped
1		Garlic clove - crushed
4 tablespoons	60ml	Chili powder - up to 6
2		Bay leaves
2 teaspoons	10ml	-- oregano & sugar
1 teaspoon	5ml	-- cumin & salt
1/2 teaspoon	2.5ml	Freshly ground pepper
1		Stewed - tomatoes (16 oz.)
1		Beef broth - (14 1/2 oz.)
1		Red kidney - beans, drained & rinsed (16 oz.)
1		Tomato sauce - (8 oz.)
1 cup	237ml	Water
1 tablespoon	15ml	Cornmeal

Recipe Instructions

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 McWherter's mother, Lucille, won Honorable Mention in the 1988 Ladies' Home Journal "Great Chili Cook-Off.")

Source:
Jim Ridley

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