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TENNESSEE CHILI




Source of Recipe


the web


List of Ingredients




2 tsp. butter
3 lbs. beef chuck, cut into 1/2" pieces
1 lg. onion
1 green pepper, chopped
1 garlic clove, crushed
4-6 tbsp. chili powder
2 bay leaves
2 tsp. each oregano & sugar
1 tsp. each cumin & salt
1/2 tsp. freshly ground pepper
1 (14 1/4 or 16 oz.) can stewed tomatoes
1 (13 3/4 or 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 tbsp. cornmeal

Recipe



n Dutch oven melt butter 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".