3 large Onions, chopped 4 Cloves garlic, minced 1 large Jalapeno pepper, finely 1 1/2 tablespoons of vegetable oil 4 1/2 pounds of boneless chuck roast 1 1/2 teaspoons of cumin seeds 2 1/4 tablespoons of dried whole oregano 1/2 cup of Chili powder one 28 ounce can of whole tomatoes one 16 ounce can of whole tomatoes 5 1/8 cups of 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 - Prodigys Recipe Exchange Newsletter by katiescarlett1@juno.com (L J G) on Jul 5, 1997
