Texas Chili II

  1. 1 - tablespoon whole cumin seeds
    1/4 - pound diced bacon
    2 - pounds beef chuck roast, cut into 1/8 inch dices
    3 - chopped yellow onions
    6 - cloves diced garlic
  2. 6 - roasted chopped jalapeno chilies
    2 - teaspoons salt
    4 - tablespoons chili powder
    1 - tablespoon whole oregano
    1 - can (28 ounces) tomatoes
  1. Preheat oven to 375 degrees.
  2. Place cumin seeds on pie pan and toast for 10 minutes. Remove seeds and set aside. Turn off oven.
  3. Heat a 6-quart soup pot and sauté bacon. You want the bacon to become clear. Add the beef, onions, garlic, and jalapenos until beef is brown and onions clear. Then add the salt, chili powder, oregano and tomatoes.
  4. Simmer on medium heat for 1-½ hours. If you are adventurous, after 45 minutes of cooking, taste the chili. If you want it hotter, add more chili powder.
  5. Recipe by Alan's Kitchen

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases