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Ingredients
- 2 lrg Onions -- minced
- 1 stalk celery -- minced
- 3 cl Garlic -- chopped
- 1 jar Pepper -- finely
- Â Â Minced
- 1 Tbsp. Vegetable oil
- 3 lb Boneless chuck roast
- 2 tsp Dry whole oregano
- 1/2 tsp Cumin seeds
- 1 x (28-oz) can whole
- Â Â Tomatoe
- Â Â Undrained and minced
- 1 x (6-oz) can tomato paste
- 1/4 c. Chili pwdr
- 1/2 tsp Salt
- 3Â 1/2 c. Water
Directions
- Saute/fry onion, celery, garlic, and jalapeno pepper in warm oil till tender; set vegetables aside. Combine meat, oregano, and cumin in a Dutch oven.
- Cook till meat is browned; drain well. Add in onion mix, tomatoes, tomato paste, chili pwdr, salt, and water to meat mix. Bring to a boil; reduce heat and simmer, uncovered, 1-1/2 to 2 hrs, stirring occasionally.
- Yield: 5 c..
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