Recipe for Tennessee Chili 
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Yield:
2 Servings
Ingredients:
Amount Ingredient
2 tsp Butter or margarine
3 lb Beef chuck, cut into 1/2 inch pieces
1 lrg Onion
1 x Green pepper, chopped
1 x Garlic clove, crushed
4 x To 6 tbsp. chili powder
2 x Bay leaves
2 tsp Each, oregano & sugar
1 tsp Each, cumin & salt
1/2 tsp Freshly ground pepper
1 x (16 oz.) can stewed tomatoes
1 x (14 1/2 oz.) can beef broth
1 x (16 oz.) can red kidney beans, drained & rinsed
1 x (8 oz.) can tomato sauce
1 cup Water
Instructions:
Instructions: 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 McWherters mother, Lucille, won Honorable Mention in the 1988 Ladies Home Journal "Great Chili Cook-Off.")

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