TEXAS NEW MEXICO CHILI

TEXAS NEW MEXICO CHILI

1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 pound ground beef
2 T. ground cumin
1 T. chili powder
1 tsp. dried oregano
1 bay leaf
4 (14.5-oz.) cans chicken broth
1 (14.5-oz.) can peeled and diced tomatoes with juice
1 (15-oz,) can pinto beans with liquid
1 (15-oz.) can kidney beans with liquid
3 T. cornmeal

In a large pot over medium heat, combine the onion, garlic, red bell pepper, and ground beef and sauté for 10 minutes, or until the meat is browned. Add the cumin, chili powder, oregano and bay leaf and sauté for 2-3 minutes more.

Then add the chicken broth and tomatoes, mix well and cook for 30 minutes. Add the pinto beans and kidney beans and continue cooking for 10 more minutes. Finally, add the cornmeal, stirring well, until chili thickens, about 10-15 minutes. Remove bay leaf.

Yield: 12 servings.