Recipe - Texas Chunky Chili

2 lg Onions chopped
1 Stalk celery chopped
3 cl Garlic minced
1 Jars Pepper finely
Chopped
1 tablespoon Vegetable oil
3 pound Boneless chuck roast
2 teaspoon Dried whole oregano
One half teaspoon Cumin seeds
1 (28ounce) can whole
Tomatoe
Undrained and chopped
1 (6ounce) can tomato paste
One fourth cup Chili powder
One half teaspoon Salt
3 One half cup Water

Saute onion, celery, garlic, and jalapeno pepper in hot oil until tender;
set vegetables aside. Combine meat, oregano, and cumin in a Dutch oven.
Cook until meat is browned; drain well. Add onion mixture, tomatoes, tomato
paste, chili powder, salt, and water to meat mixture. Bring to a boil;
reduce heat and simmer, uncovered, 1One half to 2 hours, stirring occasionally.
Yield: 5 cups.

Recipe By :

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 0800

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