Tennessee Chili

2 ts Butter or margarine
3 lb 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 ts Each, oregano & sugar
1 ts Each, cumin & salt
1/2 ts 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 tb Cornmeal

In Dutch oven melt butter or margarine 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.

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