Texas Chunky Chili Recipe
Ingredients
2 large onions, chopped
1 stalk celery, chopped
3 cloves garlic, minced
1 jalapeno pepper, finely chopped
1 tablespoon vegetable oil
3 pounds boneless chuck roast, diced
2 teaspoons dried whole oregano
1/2 teaspoon cumin seeds
1 (28 ounce) can whole tomatoes, undrained and chopped
1 (6 ounce) can tomato paste
1/4 cup chili powder
1/2 teaspoon salt
3 1/2 cups water
Directions
Saute onion, celery, garlic, and jala peno 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.
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.
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