Genuine Texas Chili
Ingredients| 3 lb chuck roast, trimmed of all 2 lb lean ground beef 2 large onions, coarsely chopped 5 cl garlic, finely chopped 3 tbsp cumin seed 1 tbsp salt 2 tsp fresh ground black pepper 1/2 tsp cayenne, --or-- 1/2 tsp ground red pepper 3 tbsp chili powder 2 28 oz. cans tomatoes, peeled 2 15 oz. cans tomato sauce 14 oz red enchilada sauce 1 1/2 cup water |
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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 1 1/2 hours. Add water and cook 1 1/2 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.
Servings:
10
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