Texas chunky chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Onions -- chopped |
| 1 | Stalk celery -- chopped | |
| 3 | cloves | Garlic -- minced |
| 1 | Jars Pepper -- finely | |
| Chopped | ||
| 1 | tablespoon | Vegetable oil |
| 3 | pounds | Boneless chuck roast |
| 2 | teaspoons | Dried whole oregano |
| ½ | teaspoon | Cumin seeds |
| 1 | (28-ounce) can whole | |
| Tomatoe | ||
| Undrained and chopped | ||
| 1 | (6-ounce) can tomato paste | |
| ¼ | cup | Chili powder |
| ½ | teaspoon | Salt |
| 3½ | cup | Water |
Directions
Saute onion, celery, garlic, and jalapeno pepper in hot oil until tender; set vegetables aside. Combine meat, oregano, and cumin in a Dutch oven.
Cook until meat is browned; drain well. Add onion mixture, tomatoes, tomato paste, chili powder, salt, and water to meat mixture. Bring to a boil; reduce heat and simmer, uncovered, 1-½ to 2 hours, stirring occasionally.
Yield: 5 cups.
Recipe By :
From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File