Genuine Texas Chili

3 hours Prep: 30 minutes Cook: 3 hours

1627 calories per serving view nutrition facts

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3	pounds	beef chuck roast	trimmed of all fat
2	pounds	ground beef, lean
2	large	onions	coarsely chopped
5	cloves	garlic	finely chopped
3	tablespoons	cumin seeds
1	tablespoon	salt
2	teaspoons	black pepper	freshly ground
1/2	teaspoon	cayenne pepper
1/2	teaspoon	red pepper flakes	ground
3	tablespoons	chili powder
2	cans	tomatoes	canned, peeled. whole, 28 ounces each
2	cans	tomato sauce	15 ounces each
14	ounces	enchilada sauce	red
1 1/2	cups	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.

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Serving Size 783g

Amount per Serving

Calories 1627 51% of calories from fat