Brother Dave's Chili

      Yield: 12 Servings

      3 lb stew meat*

      1    black pepper,To Taste

      1 T  salt

      2    large onions,chopped

      2 t  paprika

      2 t  oregano

     12 oz can tomato sauce

    1/2 c  masa harina

      1 T  red peppers**,Dried

      1    dash pehchaud's bitters

      1 T  corn oil,if needed

    1/2 c  chili powder

      3    bell peppers,chopped

      2 t  comino and seeds,Ground

      2 t  cayenne pepper

      2 c  chickenstock,or your choice

      6    whole tomatos up,Sliced

     48 oz can of v8

      1    jalapenos,to taste

      1    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