Category: Chili

3 lb Stew meat*

1 tbsp Corn oil -- if needed

Black pepper to taste

1/2 cup Chili powder

1 tbsp Salt

3 Bell peppers -- chopped

2 large Onions -- chopped

2 tsp Ground comino and seeds

2 tsp Paprika

2 tsp Cayenne pepper

2 tsp Oregano

2 cup Chickenstock -- or your

Choice

12 oz Can tomato sauce

6 Whole tomatos sliced up

1/2 cup Masa Harina

48 oz Can of V8

1 tbsp Dried red peppers**

Jalapenos -- to taste

dash Pehchaud's bitters

pinch Nutmeg

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



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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip