Ingredients
- 2 bay leaves
- 1 onion
- 1 green pepper (chopped)
- 1 garlic clove (crushed)
- 3 pounds beef chuck (cut into)
- 1 cup water
- 4 tablespoons chili powder up
- 2 teaspoons butter
- 2 teaspoons oregano
- 1 tablespoon cornmeal
- 1 teaspoon cumin
- 1/2 teaspoon pepper (freshly ground)
- 1 package stewed tomatoes
- 1 package beef broth
- 1 package kidney beans (red drained)
- 1 package tomato sauce
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.")
