Paulette Vickery's Recipes

TEX-MEX CHILI: (Stew Meat Mix)

main dish, meats, soups

1 1/2 cup stew meat mix
2 cup stew meat broth
2 teaspoon sugar
2 teaspoon oregano
2 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon red pepper
2 each bay leaves
4 tablespoon green chilies, chopped
2 tablespoon cornmeal
1 single corn bread, optional

In large skillet, combine stew meat mix, broth, sugar, oregano, cumin, salt, red pepper, and bay leaves. Cook covered, over medium heat, 15 minutes, or till meat and broth are thawed. Add canned chopped chilie peppers and cornmeal. Reduce heat and simmer covered, 20 minutes, stirring occasionally. Remove bay leaves. Place 1 square of corn bread in each serving bowl, if desired. Ladle chili over top.

Yield: 4 servings



NYC Nutrilink:

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