... submitted by Robgot
Los Angeles, California

Meat and Potato Chili 

1 Tbsp oil 3/4 lb. beef stew meat, cut in 1/2-inch cubes 
1 medium onion, chopped 
3 cup ready-to-serve beef broth 
14 1/2 oz. can whole tomatoes, undrained, cut up 
8 oz. can tomato sauce 
1 - 2 Tbsp. chili powder 
1/4 tsp salt 
1/4 tsp pepper 
1 bay leaf 
2 cup cubed unpeeled
potatoes  

TOPPING:  
1/2 cup dairy sour cream, if desired 
Horseradish, if desired     

Heat oil in Dutch oven over medium-high heat.  Add meat and
onion; cook 5 - 6 minutes or until meat is browned, stirring frequently.
Drain, add all remaining chili ingredients except potatoes.
Reduce heat to medium.  Cover and cook 40 - 50 minutes or until meat is
tender, stirring occasionally.  Stir in potatoes; cook 15 - 20 minutes or
until potatoes are tender.  Remove bay leaf.  
To serve, ladle chili into bowls and top each with a dollop of sour cream
and  horseradish.

Servings:  5.

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