Chow - The Southern States: Real Southern Recipes from Americas Down-South

Ingredients

• 4 slices bacon, diced
• 2 onions, diced
• 8 cloves garlic, diced
• 2 tsps dried oregano
• 1 tsp cayenne pepper
• 3 tbsps paprika
• 1/3 C. chili powder
• 1 tbsp cumin
• 4 lbs boneless beef chuck or rump, cut into 1/2-inch cubes
• 5 3/4 C. water
• 4 canned Chipotle peppers in adobo sauce, seeded and minced
• 2 tbsps cornmeal

Directions

• Fry your bacon in a big pot then add in the garlic and onions. Cook the onions until they are soft in the drippings then add in: cumin, oregano, chili powder, cayenne, and paprika.
• Cook the spice for 40 secs then add in: cornmeal, beef, chipotle, and water.
• Get everything boiling.
• Once the mix is boiling, reduce the heat, and cook everything for 3 hrs.
• At this point your stew should be thick and the beef should be soft.
• Enjoy.

Ingredients

• 2 tbsps olive oil
• 1 C. diced onion
• 1/2 C. diced green bell pepper
• 1/2 C. diced celery
• 1 1/2 tsps diced garlic
• 1 C. converted long-grain white rice
• 4 oz. smoked sausage, cut into slices
• 4 oz. cooked ham, cut into bite-size pieces
• 2 (10 oz.) cans diced tomatoes with green chili peppers
• 1 C. chicken broth
• 1/4 tsp dried thyme
• 1 bay leaf
• 2 (15 oz.) cans ranch-style beans, undrained

Directions

• Stir fry the following until the onions are see through: onions, celery, and green peppers.
• Then add in the garlic and cook the mix for 2 more mins before adding the ham, sausage, and rice.
• Toast the rice for 4 mins then add the cans of tomatoes, broth, bay leaf, and thyme.
• Get everything boiling, place a lid on the pot, and cook the mix for 27 mins.
• Now add the beans and get everything hot.
• Enjoy.