*  Exported from  MasterCook  *

                           Texas Chunky Chili

Recipe By     : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size  : 5    Preparation Time :0:00
Categories    : Chili

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2      lg            Onions -- chopped
  1                    Celery rib -- chopped
  3      cl            Garlic -- minced
  1                    Jalapeno pepper --
                       - finely chopped
  1      tb            Vegetable oil
  3      lb            Boneless chuck roast -- diced
  2      ts            Dried whole oregano
    1/2  ts            Cumin seeds
 28      oz            Whole tomatoes -- undrained,
                       - chopped
  6      oz            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

Busted by: Gail Shermeyer <[email protected]> on Jun 07, 1998


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