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Brother Dave's Chili



Yield: 12 Servings

3 lb stew meat*
1 black pepper,To Taste
1 T salt
2 large onions,chopped
2 t paprika
2 t oregano
12 oz can tomato sauce
1/2 c masa harina
1 T red peppers**,Dried
1 dash pehchaud's bitters
1 T corn oil,if needed
1/2 c chili powder
3 bell peppers,chopped
2 t comino and seeds,Ground
2 t cayenne pepper
2 c chickenstock,or your choice
6 whole tomatos up,Sliced
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.













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