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| Genuine Texas Chili |
3 pounds chuck roast -- trimmed of all fat
2 pounds lean ground beef
2 large onions -- coarsely chopped
5 cloves garlic -- finely chopped
3 tablespoons cumin seed
1 tablespoon salt
2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne -- --or--
1/2 teaspoon ground red pepper
3 tablespoons chili powder
2 28 oz. cans tomatoes -- peeled, whole
2 15 oz. cans tomato sauce
14 ounces red enchilada sauce
1 1/2 cups water
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.
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