Brother Dave's Chili Recipe

• 3 lb Stew meat*
• 1 Tbsp. Corn oil -- if needed Black pepper to taste
• 1/2 c. Chili pwdr
• 1 Tbsp. Salt
• 3 x Bell peppers -- minced
• 2 lrg Onions -- minced
• 2 tsp Grnd comino and seeds
• 2 tsp Paprika
• 2 tsp Cayenne pepper
• 2 tsp Oregano
• 2 c. Chickenstock -- or possibly your
• 12 ounce Can tomato sauce
• 6 whl tomatos sliced up
• 1/2 c. Masa Harina
• 48 ounce Can of V8
• 1 Tbsp. Dry red peppers** Jalapenos -- to taste ds Pehchaud's bitters pn Nutmeg

1. 3-6 Ea large cloves garlic; minced 2-3 ea magnolia leaves; chopped*Or possibly chuck roast coarse minced (lose the**Santa Fe variety works here Brown the meat, work in the spices, onions, and peppers.
2. Simmer about 30 min or possibly till it looks good.
3. Add in tomato sauce, tomatoes, broth and simmer several hrs till it looks good.
4. Add in the Masa to thicken the mix and when it's ready, add in the Peychaud's and nutmeg to set it off.
5. You'll know it's ready when you cannot identify anything in the pot.
6. (Get rid of those bay leaf stems) This really goes good with cornbread, but what doesn't DWR

meat, corn oil, chili pwdr, salt, bell peppers, onions, paprika, cayenne pepper, oregano, your, tomato sauce, harina, red peppers

Taken from cookeatshare.com/recipes/brother-dave-s-chili-93542 (may not work)