Genuine texas chili

10 Servings

Ingredients

Quantity Ingredient
3 pounds Chuck roast; trimmed of all
2 pounds Lean ground beef
2 larges Onions; coarsely chopped
5 Cl Garlic; finely chopped
3 tablespoons Cumin seed
1 tablespoon Salt
2 teaspoons Fresh ground black pepper
½ teaspoon Cayenne; --or--
½ teaspoon Ground red pepper
3 tablespoons Chili powder
2 28 oz. cans tomatoes; peeled
2 15 oz. cans tomato sauce
14 ounces Red enchilada sauce
1½ cup Water

Directions

Grind beef with coarse blade of grinder or cit into small pieces, larger than regular ground beef. Combine meats, onions and garlic in large kettle or Dutch oven. Brown, stirring occasionally, about 10 minutes. Add seasonings, stirring to mix well. Shred tomatoes by hand so that both tomatoes and juices will fall into pot. Stir in tomato and enchilada sauce. Bring to a boil. Reduce heat and simmer over low heat 1½ hours. Add water and cook 1 ½ hours longer. Cool. Skim grease. Adjust seasonings, if necessary.

Serve hot with crackers or hard rolls.

NOTES: This recipe may be frozen after it is cooked. To defrost, remove from freezer place containers in hot water to loosen from sides. Place in heavy saucepan and heat slowly.

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