| Tex Mex Chili in Cheese Bread Bowls
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 |
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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
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