Tennessee Chili Recipe
Recipe Ingredients
2 tsp butter or margarine
3 lb beef chuck, cut into 1/2 inch piece, s
1 large onion
1 green pepper, chopped
1 garlic clove, crushed
4 to 6 tbsp. chili powder
2 bay leaves
2 tsp each, oregano & sugar
1 tsp each, cumin & salt
1/2 tsp freshly ground pepper
1 (16 oz.) can stewed tomatoes
1 (14 1/2 oz.) can beef broth
1 (16 oz.) can red kidney beans, drai, ned & rinsed
1 (8 oz.) can tomato sauce
1 cup water
1 tbsp cornmeal
Recipe Preparation
Preparation : 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.") From: Tracy Schell Date: Tue, 01-0
Servings: 2
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Tennessee Chili Recipe Category
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