How To make Tennessee Chili Ladies Home Journal

2 teaspoons butter or margarine
3 pounds beef chuck

cut into 1/2 inch
:

pieces 1 large onion
1 green pepper

chopped
1 garlic clove :

crushed
4 tablespoons chili powder

up to 6
2 bay leaves
2 teaspoons :

oregano & sugar
1 teaspoon

cumin & salt
1/2 teaspoon freshly ground pepper
1 can stewed tomatoes :

(16 oz.)
1 can beef broth

(14 1/2 oz.)
1 can red kidney beans :

drained & rinsed

(16 oz.) 1 can tomato sauce :

(8 oz.)
1 cup water
1 tablespoon cornmeal
beef and brown. Drain excess fat. Stir in onion, green pepper and garlic; saute un til vegetables are softened, 3 minutes. Stir in next 7 ingredients; cook 2 min utes. Add remaining ingredients. Bring to a boil; reduce heat, cover and simm er 1 hour. Simmer uncovered 1 to 1 1/2 hours more. Discard garlic and bay lea ves. Makes 2 quarts, 660 calories per cup. This favorite recipe of Governor M cWherter's mother, Lucille, won Honorable Mention in the 1988 Ladies' Home Jour nal "Great Chili Cook-Off.") From: Tracy Schell Date: Tue, 01-0 Shared from the Meal Master files of Bill Webster received 6/18/98.