Classic Chili

• 1/4 c. salad oil
• 2 shallots, minced
• 1/4 c. fresh parsley or 2 tsp. dry
• 3 lb. beef roast, cut in 1-inch cubes
• 1/4 c. Worcestershire sauce
• 1 1/2 qt. water
• 2 cans (15 oz.) red kidney beans, drained
• 1 large onion, chopped
• 1/4 c. celery
• 1 tsp. dry mustard
• 2 Tbsp. soy sauce
• 2 tsp. dried leaf oregano
• 2 tsp. Tabasco sauce
• 1/2 c. cornmeal
• 1 (28 oz.) can crushed tomatoes

1. Heat oil in large saucepan.
2. Add beef; brown on all sides. Add water, seasonings, Tabasco sauce, shallots, parsley, onion, Worcestershire sauce and soy sauce.
3. Stir to mix well.
4. Bring to a boil.
5. Cover and reduce heat.
6. Simmer for 1 hour and 15 minutes, stirring occasionally.
7. Add beans and tomatoes; stir to mix well. Add cornmeal.
8. Mix well.
9. Simmer, uncovered, for an additional 30 minutes until meat is tender.

salad oil, shallots, fresh parsley, beef roast, worcestershire sauce, water, red kidney beans, onion, celery, dry mustard, soy sauce, dried leaf oregano, tabasco sauce, cornmeal, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=305789 (may not work)