Recipe - Genuine Texas Chili

3 pound Chuck Roast trimmed of
All fat
2 pound Lean Ground Beef
2 lg Onions coarsely chopped
5 Cloves Garlic finely
Chopped
3 tablespoon Cumin Seed
1 tablespoon Salt
2 teaspoon Fresh Ground Black Pepper
One half teaspoon Cayenne Or
One half teaspoon Ground Red Pepper
3 tablespoon Chili Powder
2 28 Oz. Cans
2 15 Oz. Cans
14 ounce Red Enchilada Sauce
1 One half cup Water
Tomatoes peeled, whole
Tomato Sauce

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 One half hours. Add
water and cook 1 One half hours longer. Cool. Skim grease. Adjust seasonings, if
necessary.

Serve hot with crackers or hard rolls.

NOTES: This recipe may be frozen after it is cooked. To defrost, remove
from freezer place containers in hot water to loosen from sides. Place in
heavy saucepan and heat slowly.

Recipe By :

From: Stephanie Da Silva

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip