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

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