Tennessee Chili
Yield
servingsPrep
15 minCook
2 hrsReady
3 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
butter
or margarine |
|
| 3 | pounds |
beef chuck
cut into 1/2 inch pieces |
|
| 1 | large |
onions
|
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | clove |
garlic
crushed |
|
| 4 to 6 | tablespoons |
chili powder
|
|
| 2 | each |
bay leaves
|
*
|
| 2 | teaspoons |
oregano
|
|
| 2 | teaspoons |
sugar
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 16 | ounces |
tomatoes, stewed, canned
|
|
| 14 ½ | ounces |
beef stock
|
|
| 1 | can |
red kidney beans
drained, rinsed |
*
|
| 8 | ounces |
tomato sauce
|
|
| 1 | cup |
water
|
|
| 1 | tablespoon |
cornmeal
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
butter
or margarine |
|
| 1.4 | kg |
beef chuck
cut into 1/2 inch pieces |
|
| 1 | large |
onions
|
|
| 1 | each |
green bell peppers
chopped |
|
| 1 | clove |
garlic
crushed |
|
|
chili powder
|
|
||
| 2 | each |
bay leaves
|
*
|
| 1E+1 | ml |
oregano
|
|
| 1E+1 | ml |
sugar
|
|
| 5 | ml |
cumin
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 462.4 | ml/g |
tomatoes, stewed, canned
|
|
| 419.1 | ml/g |
beef stock
|
|
| 1 | can |
red kidney beans
drained, rinsed |
*
|
| 231.2 | ml/g |
tomato sauce
|
|
| 237 | ml |
water
|
|
| 15 | ml |
cornmeal
|
|
Directions
Brown beef.
Drain excess fat.
Stir in onion, green pepper and garlic; sauté until vegetables are softened, 3 minutes.
Stir in next 7 ingredients; cook 2 minutes.
Add remaining ingredients.
Bring to a boil; reduce heat, cover and simmer 1 hour.
Simmer uncovered 1 to 1½ hours more.
Discard garlic and bay leaves.
