Recipe - Tex Mex Chili In Cheese Bread Bowls

3 lg Onions, chopped
4 Cloves garlic, minced
1 lg Jalapeno pepper, finely
chopped
1 One half tablespoon Vegetable oil
4 One half pound Boneless chuck roast, finely
minced
1 One half teaspoon Cumin seeds
2 One fourth tablespoon Dried whole oregano
One half cup Chili powder
1 cn (28 oz.) whole tomatoes
1 cn (16 oz.) whole tomatoes
5 One fourth cup Water

Combine first seven ingredients in a large Dutch oven; cook until meat is
browned. Add chili powder, tomatoes, and water. Bring to a boil. Reduce
heat and simmer 2 to 3 hours, stirring frequently. Yield: 8 to 10 servings
Posted to TNT Prodigy's Recipe Exchange Newsletter by
katiescarlett1@juno.com (L J G) on Jul 5, 1997