Texas Chunky Chili
- 2 lg Onions -- chopped
- 1 Stalk celery -- chopped
- 3 cl Garlic -- minced
- 1 Jars Pepper -- finely
- Chopped
- 1 tb Vegetable oil
- 3 lb Boneless chuck roast
- 2 ts Dried whole oregano
- 1/2 ts Cumin seeds
- 1 (28-ounce) can whole
- Tomatoe
- Undrained and chopped
- 1 (6-ounce) can tomato paste
- 1/4 c Chili powder
- 1/2 ts Salt
- 3 1/2 c Water
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, 1-1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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, 1-1/2 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
