*  Exported from  MasterCook  *
 
                             Texas Chunky Chili
 
 Recipe By     : The Southern Living Cookbook, 1987, 8487-0709-5
 Serving Size  : 5    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      large         onions -- chopped
    1      stalk         celery -- chopped
    3      cloves        garlic -- minced
    1                    jalapeno pepper -- finely chopped
    1      tablespoon    vegetable oil
    3      pounds        boneless chuck roast -- diced
    2      teaspoons     dried whole oregano
      1/2  teaspoon      cumin seeds
   28      ounces        whole tomatoes
                         --undrained and chopped
    6      ounces        tomato paste
      1/4  cup           chili powder
      1/2  teaspoon      salt
    3 1/2  cups          water
 
 Saut‚ onion, celery, garlic, and jalapeno pepper in hot oil until tender; set ve
 getables 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.
 
 Yield: 5 cups.
 
 Busted by Gail Shermeyer <4paws@netrax.net>
 
 By Gail Shermeyer <4paws@netrax.net> on Jun 07, 1998.
 
 
 
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