2 teaspoons butter or margarine

3 pounds beef chuck -- cut into 1/2 inch

-- pieces 1 large onion

1 green pepper -- chopped

1 garlic clove -- crushed

4 tablespoons chili powder -- up to 6

2 bay leaves

2 teaspoons -- oregano & sugar

1 teaspoon -- cumin & salt

1/2 teaspoon freshly ground pepper

1 can stewed tomatoes -- (16 oz.)

1 can beef broth -- (14 1/2 oz.)

1 can red kidney beans -- drained & rinsed

-- (16 oz.) 1 can tomato sauce -- (8 oz.)

1 cup water

1 tablespoon cornmeal

beef and brown. Drain excess fat. Stir in onion, green pepper and garlic; saute un til vegetables are softened, 3 minutes. Stir in next 7 ingredients; cook 2 min utes. Add remaining ingredients. Bring to a boil; reduce heat, cover and simm er 1 hour. Simmer uncovered 1 to 1 1/2 hours more. Discard garlic and bay lea ves. Makes 2 quarts, 660 calories per cup. This favorite recipe of Governor M cWherter's mother, Lucille, won Honorable Mention in the 1988 Ladies' Home Jour nal "Great Chili Cook-Off.") From: Tracy Schell Date: Tue, 01-0 Shared from the Meal Master files of Bill Webster received 6/18/98.