2 tsp. butter
3 lbs. beef chuck, cut into 1/2 inch pieces
1 lg. onion
1 green pepper, chopped
1 garlic clove, crushed
4 to 6 tbsp. chili powder
2 bay leaves
2 tsp. each, oregano & sugar
1 tsp. each, cumin & salt
1/2 tsp. freshly ground pepper
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 c. water
1 tbsp. cornmeal

In Dutch oven melt butter 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.