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Genuine Texas Chili

  • 6servings
  • 180minutes
  • 1627calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, D
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 pounds beef chuck roast trimmed of all fat

  2. 2 pounds ground beef, lean

  3. 2 large onions coarsely chopped

  4. 5 cloves garlic finely chopped

  5. 3 tablespoons cumin seeds

  6. 1 tablespoon salt

  7. 2 teaspoons black pepper freshly ground

  8. 1/2 teaspoon cayenne pepper

  9. 1/2 teaspoon red pepper flakes ground

  10. 3 tablespoons chili powder

  11. 2 cans tomatoes canned, peeled. whole,

  12. 28 ounces each 2 cans tomato sauce

  13. 15 ounces each 14 ounces enchilada sauce red

  14. 1 1/2 cups water

Instructions Jump to Ingredients ↑

  1. Grind beef with coarse blade of grinder or cit into small pieces, larger than regular ground beef.

  2. Combine meats, onions and garlic in large kettle or Dutch oven .

  3. Brown, stirring occasionally, about 10 minutes.

  4. Add seasonings, stirring to mix well.

  5. Shred tomatoes by hand so that both tomatoes and juices will fall into pot.

  6. Stir in tomato and enchilada sauce.

  7. Bring to a boil.

  8. Reduce heat and simmer over low heat 1 1/2 hours.

  9. Add water and cook 1 1/2 hours longer.

  10. Cool.

  11. Skim grease.

  12. Adjust seasonings, if necessary.

  13. Serve hot with crackers or hard rolls.

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