A Texas Red Chili from Pud

Ingredients

• 1 Batch Ancho Chili paste (url for recipe below)
• 1 tablespoon cumin seeds
• 1 1/2 pounds beef chuck roast trim of fat cut into a dice
• 1 1/2 pounds lean pork cut in dice
• 3 yellow onions, chopped
• 6 cloves garlic chopped
• 6 jalapenos chopped
• 2 teaspoons salt
• 6 tablespoons chili powder
• 1 tablespoon oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cocoa powder
• 3 tablespoons worcestershire sauce
• 1/4 pound bacon diced
• dash cider vinegar
• 2 cups cooked pinto beans (optional)
• 1 bay leaf (optional)
• 1 can tomatoes (28 ounces) (optional)
• 1 cup corn (optional)

Directions

Roast cumin seeds for 10 minutes in a 375 degree oven. Remove and set aside. Heat a LARGE kettle and saute the bacon until clear. Brown the meats first (drain off the fat), and then add the remaining ingredients and simmer for 3-4 hours on low, adding tomato sauce, beef stock or water if it seems dry. Correct seasonings and add the cooked beans and tomato sauce, cook for 1-2 more hours on low.

Submitted 6/13/05.
Source: http://www.neosoft.com/recipes/default.html
Submitted By: Teresa Johnson
techgoddess@worldnet.att.net
A Texas Red Chili from Pud