* Exported from MasterCook *
Genuine Texas Chili
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Chili
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Chuck roast -- trimmed of all
- fat
2 lb Lean ground beef
2 lg Onions -- coarsely chopped
5 cl Garlic -- finely chopped
3 tb Cumin seed
1 tb Salt
2 ts Fresh ground black pepper
1/2 ts Cayenne -- --or--
1/2 ts Ground red pepper
3 tb Chili powder
56 oz Tomatoes (2 cans) -- peeled,
- whole
30 oz Tomato sauce (2 cans)
14 oz Red enchilada sauce
1 1/2 c 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.
Busted by Christopher E. Eaves <
[email protected]>
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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.
