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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Teelöffel | butter or margarine |
| 3 x ca. 450 g | Beef chuck, cut into 1/2 inch pieces |
| 1 gross | onion |
| 1 | green pepper chopped |
| 1 | cloves garlic crushed |
| 4 | To 6 tbsp. chili powder |
| 2 | bay leaves |
| 2 Teelöffel | Each, oregano & sugar |
| 1 Teelöffel | Each, cumin & salt |
| 1/2 Teelöffel | pepper ground |
| 1 | (16 oz.) can stewed tomatoes |
| 1 | (14 1/2 oz.) can beef broth |
| 1 | (16 oz.) can red kidney beans, drained & rinsed |
| 1 | (8 oz.) can tomato sauce |
| 1 Tasse | water |
| 1 Esslöffel | cornmeal |
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Preparation : 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. Makes 2 quarts, 660 calories per cup. This favorite recipe of Governor McWherter's mother, Lucille, won Honorable Mention in the 1988 Ladies' Home Journal "Great Chili Cook-Off.")
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