Genuine Texas Chili

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3 hrs Prep: 30 min. Cook: 3 hrs
1627 calories/serving (approx.)
6-8 servings suggest servings

Ingredients

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

Directions

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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