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Texas Chili II

    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
    6 - roasted chopped jalapeno chilies
    2 - teaspoons salt
    4 - tablespoons chili powder
    1 - tablespoon whole oregano
    1 - can (28 ounces) tomatoes

    Preheat oven to 375 degrees.

    Place cumin seeds on pie pan and toast for 10 minutes. Remove seeds and
    set aside. Turn off oven.

    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.

    Simmer on medium heat for 1-˝ hours. If you are adventurous, after 45
    minutes of cooking, taste the chili. If you want it hotter, add more chili
    powder.

    
    Recipe by Alan's Kitchen


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