Ingredients & Directions
3 lg Onions, chopped
4 Cloves garlic, minced
1 lg Jalapeno pepper, finely
-chopped
1 1/2 tb Vegetable oil
4 1/2 lb Boneless chuck roast, finely
-diced
1 1/2 ts Cumin seeds
2 1/4 tb Dried whole oregano
1/2 c Chili powder
1 cn (28 oz.) whole tomatoes
1 cn (16 oz.) whole tomatoes
5 1/4 c 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
Yields
8 Servings
