| 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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