*  Exported from  MasterCook  *

                            Texas Chunky Chili

Recipe By     : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size  : 5    Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         onions -- chopped
   1      stalk         celery -- chopped
   3      cloves        garlic -- minced
   1                    jalapeno pepper -- finely chopped
   1      tablespoon    vegetable oil
   3      pounds        boneless chuck roast -- diced
   2      teaspoons     dried whole oregano
     1/2  teaspoon      cumin seeds
  28      ounces        whole tomatoes
                        --undrained and chopped
   6      ounces        tomato paste
     1/4  cup           chili powder
     1/2  teaspoon      salt
   3 1/2  cups          water

Sauté onion, celery, garlic, and jalapeno pepper in hot oil until tender; set ve
getables 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 <4paws@netrax.net>

By Gail Shermeyer <4paws@netrax.net> on Jun 07, 1998.



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