2 t butter (or margarine)
3 lb beef chuck, cut into 1/2 inch piece, s
1 lg onion
1 green pepper, chopped
1 garlic clove, crushed
4 to 6 tbsp. chili powder
2 bay leaves
2 t each, oregano & sugar
1 t each, cumin & salt
1/2 t pepper, Freshly Ground
1 (16 oz.) can stewed tomatoes
1 (14 1/2 oz.) can beef broth
1 (16 oz.) can red kidney beans, drai, ned & rinsed
1 (8 oz.) can tomato sauce
1 c water
1 T cornmeal
In Dutch oven melt butter or margarine over high heat.
Add beef and brown. Drain excess fat.
Stir in onion, green pepper and garlic; saute 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 1
1/2 hours more. Discard garlic and bay leaves.