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Brother Dave's Chili meats, soups, chili, tex-mex, chicken 3 lb stew meat* 1 black pepper to taste 1 tablespoon salt 2 large onions; chopped 2 teaspoon paprika 2 teaspoon oregano 12 oz can tomato sauce 1/2 cup masa harina 1 tablespoon dried red peppers** 1 dash pehchaud's bitters 1 tablespoon corn oil; if needed 1/2 cup chili powder 3 bell peppers; chopped 2 teaspoon ground comino and seeds 2 teaspoon cayenne pepper 2 cup chickenstock; or your choice 6 whole tomatos sliced up 48 oz can of v8 1 jalapenos; to taste 1 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 Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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