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Recipe Name: Genuine Texas Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 10

3 Pound(s) Chuck Roast, trimmed of
all fat
2 Pound(s) Lean ground beef
2 Onions, coarsely chopped
5 Cloves garlic, finely
3 Tablespoon(s) Cumin seed
1 Tablespoon(s) Salt
2 Teaspoon(s) Fresh ground black pepper
1/2 Teaspoon(s) Cayenne, Or
1/2 Teaspoon(s) Ground red pepper
3 Tablespoon(s) Chili powder
2 28 Oz. Cans
2 15 Oz. Cans
14 Ounce(s) Red Enchilada Sauce
1 1/2 Cup(s) Water
Tomatoes, peeled whole
Tomato sauce
Grind beef with coarse blade of grinder or cit into small pieces,
largerthan regular ground beef. Combine meats, onions and garlic in
largekettle or Dutch oven. Brown, stirring occasionally, about 10
minutes.Add seasonings, stirring to mix well. Shred tomatoes by hand so
thatboth tomatoes and juices will fall into pot. Stir in tomato
andenchilada sauce. Bring to a boil. Reduce heat and simmer over low
heat 11/2 hours. Add water and cook 1 1/2 hours longer. Cool. Skim
grease.Adjust seasonings, if necessary.Serve hot with crackers or hard
rolls.NOTES: This recipe may be frozen after it is cooked. To defrost,
removefrom freezer place containers in hot water to loosen from sides.
Placein heavy saucepan and heat slowly.Recipe By :From: Stephanie
Da SilvaFile

Nutrition (calculated from recipe ingredients)
Calories: 976
Calories From Fat: 603
Total Fat: 66.5g
Cholesterol: 208.2mg
Sodium: 1182.7mg
Potassium: 971.9mg
Carbohydrates: 35.5g
Fiber: 4.1g
Sugar: 4.5g
Protein: 56.2g

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