Mexico Chili

• 2 lb. coarsely ground chili meat
• 2 stalks celery, cut fine
• 1 large onion, chopped fine
• 2 to 3 cloves garlic, chopped
• 2 Tbsp. oregano
• 1 1/2 Tbsp. comino seed
• 1 Tbsp. chili powder
• 1/2 Tbsp. crushed red chilies (Mohrw Brand Rechili Peppers)
• 1 qt. tomato juice
• 2 c. water
• salt
• pepper

1. Place chili meat in a large frying pan or heavy kettle.
2. Keep flame low and sear meat slowly, until juices appear.
3. Add garlic, onion, celery, comino seed and chili powder.
4. Continue to cook for about 15 minutes.
5. Turn meat slowly.
6. Put in a large kettle.
7. Add tomato juice, red chili, oregano, water and salt and pepper to taste.
8. Let come to a boil.
9. Cut heat down to a simmer and cook until meat is tender, approximately 2 to 3 hours.

ground chili meat, stalks celery, onion, garlic, oregano, comino seed, chili powder, red chilies, tomato juice, water, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=399917 (may not work)