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 Large onions — chopped
2 Ts Ground comino and seeds
2 Ts Paprika
2 Ts Cayenne pepper
2 Ts Oregano
2 C Chickenstock — or your choice
1 12 Oz Can tomato sauce
6 Whole tomatos sliced up
1/2 C Masa harina
1 48 Oz Can v8
1 Tb Dried red peppers**
Jalapenos — to taste 1 Dash pehchaud’s bitters
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. 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