* Exported from MasterCook * Genuine Texas Chili Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Chili Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 lb Chuck roast -- trimmed of all - fat 2 lb Lean ground beef 2 lg Onions -- coarsely chopped 5 cl Garlic -- finely chopped 3 tb Cumin seed 1 tb Salt 2 ts Fresh ground black pepper 1/2 ts Cayenne -- --or-- 1/2 ts Ground red pepper 3 tb Chili powder 56 oz Tomatoes (2 cans) -- peeled, - whole 30 oz Tomato sauce (2 cans) 14 oz Red enchilada sauce 1 1/2 c 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, stirring to mix well. Shred tomatoes by hand so that both tomatoes and juices will fall 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 - - - - - - - - - - - - - - - - - - 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 saucepan and heat slowly.