Makes 4 to 6 servings.
1 Tablespoon whole
beef chuck roast, cut into 1/8 inch dices
3 chopped yellow onions
6 cloves diced
6 roasted chopped
jalapeno chilies (canned)
1 Tablespoon whole oregano
1 can (28 ounces) crushed tomatoes or Mexican-style stewed
Preheat oven to
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
Then add the salt, chili powder, oregano and tomatoes and
on medium heat for 1-1/2 hours. If you are
adventurous, after 45 minutes of cooking, taste the chili. If you want it hotter, add more
You can make the chili a day or two ahead of time.
Heat (on stove or in microwave) and pour into a thermos.
When you get to your picnic and tailgate party, it is nice and hot.