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Texas Chunky Chili

southern.chef's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Water 3 1⁄2 Cup (56 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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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