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.
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Ingredients
Dry Red Chilli - 1 Kg
Coriander Seeds - 1 Kg
Black Pepper - 100g
Cumin Seeds -100g
Gram Dal - 100g
Toor Dal -100g
Dry Ginger - 100g
Dry Turmeric Root - 100g
Mustard - 100g
Fenugreek - 50g
Curry Leaves - A Handful
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