3 lb Stew meat*
1 tb Corn oil -- if needed
Black pepper to taste
1/2 c  Chili powder
1 tb Salt
3    Bell peppers -- chopped
2 lg Onions -- chopped
2 ts Ground comino and seeds
2 ts Paprika
2 ts Cayenne pepper
2 ts Oregano
2 c  Chickenstock -- or your
Choice
12 oz Can tomato sauce
6    Whole tomatos sliced up
1/2 c  Masa Harina
48 oz Can of V8
1 tb Dried red peppers**
Jalapenos -- to taste
ds Pehchauds bitters
pn 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
its ready, add the Peychauds and nutmeg to set it off. Youll know its
ready when you cant identify anything in the pot. (Get rid of those bay
leaf stems) This really goes good with cornbread, but what doesnt? DWR