Texas Chunky Chili
|Onions||2 Large, chopped|
|Stalk celery||1 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Jalapeno pepper||1 , finely chopped|
|Vegetable oil||1 Tablespoon|
|Boneless chuck roast||3 Pound, diced|
|Dried oregano||2 Teaspoon|
|Cumin seeds||1⁄2 Teaspoon|
|Canned whole tomatoes||28 Ounce, undrained and chopped (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Chili powder||1⁄4 Cup (4 tbs)|
|Water||3 1⁄2 Cup (56 tbs)|
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.