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1
In a large stew pot, brown ground chuck.
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2
When the chuck produces grease, add and saute the cubed beef, celery, bell peppers, onions, green onions, and garlic until onion is tender [about 12 minutes].
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3
Stir to prevent sticking.
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4
Add tomatoes [with fluids] and concentrate, 2 cups water, peppers, chili powder, artificial sweetener, cumin, salt, bay leaves, cayenne, and tobasco.
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5
Bring to a boil.
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6
Reduce heat to medium, cover and simmer for 90 minutes, stirring often to prevent burning on bottom.
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7
Remove bay leaves and stir in beans and creamed corn.
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8
Stir thoroughly to mix, and continue to cook for 30 more minutes.
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9
In a heat-proof 16 ounce cup, fetch up 2/3 cup hot broth from the top of the pot.
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10
Mix with the masa until completely blended and rising has stopped.
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11
Stir untilr mixture has lost its rise, and slowly stir mixture into pot, blending continuously.
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12
Stir thoroughly to distribute masa evenly throughout pot, cover, and simmer on low for 20-30 more minutes.
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13
May top individual servings with a dollop of sour cream, covered with finely shredded sharp cheddar cheese, and minced green onions.
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14
Also most excellent with hushpuppies by *jen* [Recipe #101662] as the bread.
