Classic Chili - cooking recipe

Ingredients

1/4 c. salad oil
2 shallots, minced
1/4 c. fresh parsley or 2 tsp. dry
3 lb. beef roast, cut in 1-inch cubes
1/4 c. Worcestershire sauce
1 1/2 qt. water
2 cans (15 oz.) red kidney beans, drained
1 large onion, chopped
1/4 c. celery
1 tsp. dry mustard
2 Tbsp. soy sauce
2 tsp. dried leaf oregano
2 tsp. Tabasco sauce
1/2 c. cornmeal
1 (28 oz.) can crushed tomatoes

Preparation

Heat oil in large saucepan.
Add beef; brown on all sides. Add water, seasonings, Tabasco sauce, shallots, parsley, onion, Worcestershire sauce and soy sauce.
Stir to mix well.
Bring to a boil.
Cover and reduce heat.
Simmer for 1 hour and 15 minutes, stirring occasionally.
Add beans and tomatoes; stir to mix well. Add cornmeal.
Mix well.
Simmer, uncovered, for an additional 30 minutes until meat is tender.