This chili is a Tex -Mex recipe, indicating that it's one that originated in Texas but was inspired by Mexican cooking. Chili buffs insist that the meat must be cubed, never ground, and that the spicy mixture contain no beans. Instead, cooked beans, rice or corn bread are often served alongside the chili.
In a large skillet, combine Stew Meat Mix*, Meat Broth*, sugar, oregano, cumin seed, salt, red pepper, and bay leaves. Cook, covered, over medium heat about 15 minutes or until meat and broth are thawed. Add chili peppers and cornmeal. Reduce heat and simmer, covered for 20 minutes stirring occasionally.Remove bay leaves. Place a square of corn bread in each bowl, ladle chili over top.*Stew Meat Mix, Meat Broth recipe located in this program