Texas Championship Chili

• 2 large onions, chopped
• 3 cloves garlic, minced
• 1 jalapeno pepper, finely chopped
• 1 tablespoon peanut oil
• 3 pounds boneless chuck roast, finely diced
• 1 teaspoon cumin seeds
• 1 1/2 tablespoons oregano
• 1 (1 1/2-ounce) can chili powder
• 1 (28-ounce) can whole tomatoes, undrained
• 3 1/2 cups water
• Shredded Cheddar cheese

1. Saute first 3 ingredients in oil until tender; set aside.
2. Combine meat, cumin, and oregano in a large Dutch oven; cook over medium heat until meat is browned. Add onion mixture, chili powder, tomatoes, and water; bring to a boil. Reduce heat; cover and simmer 2 to 3 hours, stirring frequently.
3. Ladle into individual soup bowls. Top each serving with cheese.

onions, garlic, pepper, peanut oil, chuck roast, cumin seeds, oregano, chili powder, tomatoes, water, cheddar cheese

Taken from www.myrecipes.com/recipe/texas-championship-chili (may not work)