Tennessee Chili Recipe

• 2 teaspoon butter
• 3 lbs. beef chuck, cut into 1/2" pcs
• 1 lg. onion
• 1 green pepper, minced
• 1 garlic clove, crushed
• 4-6 tbsp. chili pwdr
• 2 bay leaves
• 2 teaspoon each oregano & sugar
• 1 teaspoon each cumin & salt
• 1/2 teaspoon freshly grnd pepper
• 1 (14 1/4 or possibly 16 ounce.) can stewed tomatoes
• 1 (13 3/4 or possibly 14 1/2 ounce.) can beef broth
• 1 (16 ounce.) can red kidney beans, liquid removed & rinsed
• 1 (8 ounce.) can tomato sauce
• 1 c. water
• 1 tbsp. cornmeal

1. In Dutch oven heat butter over high heat.
2. Add in beef and brown.
3. Drain excess fat.
4. Stir in onion, green pepper and garlic; saute/fry till vegetables are softened, 3 min.
5. Stir in next 7 ingredients; cook 2 min.
6. Add in remaining ingredients.
7. Bring to a boil; reduce heat, cover and simmer 1 hour.
8. Simmer uncovered 1 to 1 1/2 hrs more.
9. Throw away garlic and bay leaves.
10. Makes 2 qts.

butter, beef chuck, onion, green pepper, garlic, chili pwdr, bay leaves, oregano, cumin, freshly grnd pepper, tomatoes, beef broth, red kidney beans, tomato sauce, water, cornmeal

Taken from cookeatshare.com/recipes/tennessee-chili-21194 (may not work)