Title: Texas Chunky Chili
Categories: Main, Dish
Yield: 1 Servings

2 lg Onions -- chopped
1 Stalk celery -- chopped
3 cl Garlic -- minced
1 Jars Pepper -- finely
Chopped
1 tb Vegetable oil
3 lb Boneless chuck roast
2 ts Dried whole oregano
1/2 ts Cumin seeds
1 (28-ounce) can whole
Tomatoe
Undrained and chopped
1 (6-ounce) can tomato paste
1/4 c Chili powder
1/2 ts Salt
3 1/2 c 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, 1-1/2 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