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

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