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Texas Chunky Chili
Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- chopped
1 stalk celery -- chopped
3 cloves garlic -- minced
1 jalapeno pepper -- finely chopped
1 tablespoon vegetable oil
3 pounds boneless chuck roast -- diced
2 teaspoons dried whole oregano
1/2 teaspoon cumin seeds
28 ounces whole tomatoes
--undrained and chopped
6 ounces tomato paste
1/4 cup chili powder
1/2 teaspoon salt
3 1/2 cups water
Saut‚ onion, celery, garlic, and jalapeno pepper in hot oil until tender;
set ve
getables 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
1/2 to 2 hours, stirring occasionally.
Yield: 5 cups.
Busted by Gail Shermeyer
By Gail Shermeyer on Jun 07, 1998.
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