Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Stew meat* 2 ts Oregano
1 tb Corn oil; if needed 2 c Chickenstock; or your choice
Black pepper to taste 12 oz Can tomato sauce
1/2 c Chili powder 6 Whole tomatos sliced up
1 tb Salt 1/2 c Masa Harina
3 Bell peppers; chopped 48 oz Can of V8
2 Large onions; chopped 1 tb Dried red peppers**
2 ts Ground comino and seeds Jalapenos; to taste
2 ts Paprika Dash Pehchaud's bitters
2 ts Cayenne pepper 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

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