Ingredients:
1 tablespoon oil
3/4 lb beef stew meat, cut in to small cubes
1 medium onions, chopped
3 cups beef broth
1 can tomatoes, undrained
1 (8 ounce) cans tomato sauce
1 -2 tablespoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 bay leaves
2 cups cubed unpeeled potatoes
1 -2 whole hot peppers
Directions:
Heat oil in Dutch oven over med.
-highheat.
Add meat and onion; cook 5 tp 6 minutes or until meat is browned, stirring frequently.
Drain.
Add all remaining chili ingredients, except potatoes.
Leave hot peppers whole.
Reduce heat to med; cover and cook 40 to 50 minutes or until meat is tender, stirring occasionally.
Stir in potatoes; cook 15 t0 20 minutes or until potatoes are tender.
Remove bay leaf and hot peppers.
To serve, ladle chili into bowls; top each with a dollop of sour cream and/or horseradish.
Servings: Serve
Time preparation: 15 min.
Time total: 105 min.