| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
|
8 |
Servings |
INGREDIENTS
| 3 |
lg |
Onions, chopped |
| 4 |
|
Cloves garlic, minced |
| 1 |
lg |
Jalapeno pepper, finely chopped |
| 1 1/2 |
tb |
Vegetable oil |
| 4 1/2 |
lb |
Boneless chuck roast, finely diced |
| 1 1/2 |
ts |
Cumin seeds |
| 2 1/4 |
tb |
Dried whole oregano |
| 1/2 |
c |
Chili powder |
| 1 |
cn |
(28 oz.) whole tomatoes |
| 1 |
cn |
(16 oz.) whole tomatoes |
| 5 1/4 |
c |
Water |
INSTRUCTIONS
Combine first seven ingredients in a large Dutch oven; cook until meat is
browned. Add chili powder, tomatoes, and water. Bring to a boil. Reduce
heat and simmer 2 to 3 hours, stirring frequently. Yield: 8 to 10 servings
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
katiescarlett1@juno.com (L J G) on Jul 5, 1997
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”