| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Dutch | Main, Dish | 1 | Servings |
INGREDIENTS
| 2 | lg | Onions — chopped |
| 1 | Stalk celery — chopped | |
| 3 | cl | Garlic — minced |
| 1 | Jars Pepper — finely | |
| Chopped | ||
| 1 | tb | Vegetable oil |
| 3 | lb | Boneless chuck roast |
| 2 | ts | Dried whole oregano |
| 1/2 | ts | Cumin seeds |
| 1 | (28-ounce) can whole | |
| Tomatoe | ||
| Undrained and chopped | ||
| 1 | (6-ounce) can tomato paste | |
| 1/4 | c | Chili powder |
| 1/2 | ts | Salt |
| 3 1/2 | c | Water |
INSTRUCTIONS
Saute onion, celery, garlic, and jalapeno pepper in hot oil until tender; set vegetables 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. Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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