Texas
Chili
Makes 4 to 6 servings.
Ingredients:
-
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 (canned)
-
2 teaspoons
salt
-
4 Tablespoons
chili powder
-
1 Tablespoon whole oregano
-
1 can (28 ounces) crushed tomatoes or Mexican-style stewed
tomatoes.
Directions:
Preheat oven to
375° F.
-
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 and
cumin. Simmer
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
chili powder.
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.

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