Peter’s Red Hot Chili

Serves: 4
Total Calories: 463


3 tablespoons oil
2 pounds stew beef
5 cups water
1 diced green pepper
1 diced onion
1 diced tomato
1 1/2 tablespoons salt
2 teaspoons cayenne pepper
1 tablespoon granulated garlic
1/4 cup chili powder
2 tablespoons cumin
1 1/2 cups water
1/3 cup cornmeal
1 (6-ounce) can tomato paste


Brown beef in oil. Add next 9 ingredients and simmer for 2 hours. In a small bowl mix the water, cornmeal, and tomato paste. Stir cornmeal mixture into chili to thicken. Simmer another 20 minutes. Garnish with sliced raw onions and grated Monterey Jack cheese.

Nutritional Facts:

Serves: 4
Total Calories: 463
Calories from Fat: 133

This Peter’s Red Hot Chili recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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