Title: Brother dave's chili
 Categories: Main dish, Beef, Tex-mex
      Yield: 12 Servings
 
      3 lb Stew meat*
      1 tb Corn oil -- if needed
           Black pepper to taste
    1/2 c  Chili powder
      1 tb Salt
      3    Bell peppers -- chopped
      2 lg Onions -- chopped
      2 ts Ground comino and seeds
      2 ts Paprika
      2 ts Cayenne pepper
      2 ts Oregano
      2 c  Chickenstock -- or your
           Choice
     12 oz Can tomato sauce
      6    Whole tomatos sliced up
    1/2 c  Masa Harina
     48 oz Can of V8
      1 tb Dried red peppers**
           Jalapenos -- to taste
        ds Pehchaud's bitters
        pn 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