*  Exported from  MasterCook  *
 
                            Genuine Texas Chili
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Posted
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        chuck roast -- trimmed of all fat
    2      pounds        lean ground beef
    2      large         onions -- coarsely chopped
    5      cloves        garlic -- finely chopped
    3      tablespoons   cumin seed
    1      tablespoon    salt
    2      teaspoons     fresh ground black pepper
      1/2  teaspoon      cayenne -- --or--
      1/2  teaspoon      ground red pepper
    3      tablespoons   chili powder
    2      28 oz. cans   tomatoes -- peeled, whole
    2      15 oz. cans   tomato sauce
   14      ounces        red enchilada sauce
    1 1/2  cups          water
 
 Grind beef with coarse blade of grinder or cit into small pieces,  larger than 
 regular ground beef. Combine meats, onions and garlic  in large kettle or Dutch
  oven. Brown, stirring occasionally, about 10  minutes. Add seasonings, stirrin
 g to mix well. Shred tomatoes by  hand so that both tomatoes and juices will fa
 ll into pot. Stir in  tomato and enchilada sauce. Bring to a boil. Reduce heat 
 and  simmer over low heat 1 1/2 hours. Add water and cook 1 1/2 hours  longer. 
 Cool. Skim grease. Adjust seasonings, if necessary.
 
 Serve hot with crackers or hard rolls.
 
 Busted by Christopher E. Eaves <cea260@airmail.net>
 
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 NOTES : This recipe may be frozen after it is cooked. To defrost,  remove from 
 freezer place containers in hot water to loosen from  sides. Place in heavy sau
 cepan and heat slowly.

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