Tex mex chili in cheese bread bowls
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | larges | Onions, chopped |
| 4 | Cloves garlic, minced | |
| 1 | large | Jalapeno pepper, finely chopped |
| 1½ | tablespoon | Vegetable oil |
| 4½ | pounds | Boneless chuck roast, finely diced |
| 1½ | teaspoon | Cumin seeds |
| 2¼ | tablespoon | Dried whole oregano |
| ½ | cup | Chili powder |
| 1 | can | (28 oz.) whole tomatoes |
| 1 | can | (16 oz.) whole tomatoes |
| 5¼ | cup | Water |
Directions
Combine first seven ingredients in a large Dutch oven; cook until meat is browned. Add chili powder, tomatoes, and water. Bring to a boil. Reduce heat and simmer 2 to 3 hours, stirring frequently. Yield: 8 to 10 servings Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@... (L J G) on Jul 5, 1997