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| Texas Chili II |
1 - tablespoon whole cumin seeds
1/4 - pound diced bacon
2 - pounds beef chuck roast, cut into 1/8 inch dices
3 - chopped yellow onions
6 - cloves diced garlic
6 - roasted chopped jalapeno chilies
2 - teaspoons salt
4 - tablespoons chili powder
1 - tablespoon whole oregano
1 - can (28 ounces) tomatoes
Preheat oven to 375 degrees.
Place cumin seeds on pie pan and toast for 10 minutes. Remove
seeds and
set aside. Turn off oven.
Heat a 6-quart soup pot and sauté bacon. You want the bacon
to become
clear. Add the beef, onions, garlic, and jalapenos until beef
is brown and
onions clear. Then add the salt, chili powder, oregano and
tomatoes.
Simmer on medium heat for 1-˝ hours. If you are adventurous,
after 45
minutes of cooking, taste the chili. If you want it hotter,
add more chili
powder.
Recipe by Alan's Kitchen
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