Texas Chunky Chili Recipe
Ingredients
| Onions | 2 Large, chopped | |
| Stalk celery | 1 , chopped | |
| Garlic | 3 Clove (5gm), minced | |
| Jalapeno pepper | 1 To taste, finely chopped | |
| Vegetable oil | 1 Tablespoon | |
| 3 pounds boneless chuck roast, diced | ||
| Dried oregano | 2 Teaspoon | |
| Cumin seeds | 1/2 Teaspoon | |
| Whole tomatoes | 1 Can (10oz), undrained | |
| Tomato Paste | 1 Can (10oz) | |
| Chili powder | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Water | 3 1/2 Cup (16 tbs) | |
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.
Chef
