Texas Chili

• 1 Tbsp. cumin seed
• 1/4 c. diced bacon
• 2 lb. beef chuck roast, ground
• 3 yellow onions, diced fine
• 6 cloves garlic, diced fine
• 6 jalapenos, chopped
• 2 tsp. sugar
• 2 diced tomatoes
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 diced bell pepper
• 4 Tbsp. chili powder
• 1 tsp. crushed oregano leaves
• 1 (28 oz.) can tomatoes
• 1 can pinto beans
• 1 can kidney beans

1. Roast cumin seed in a 375u0b0 oven on baking sheet for 10 minutes; set aside.
2. Heat a 6-quart kettle and saute bacon until clear.
3. Add beef and brown over high heat.
4. Add salt, pepper, onions, garlic and jalapenos.
5. When meat is brown and onions are clear, add remaining ingredients.
6. Blend tomatoes in a blender and simmer for one hour, stirring and correcting seasoning as needed.

cumin, bacon, beef chuck roast, yellow onions, garlic, jalapenos, sugar, tomatoes, salt, pepper, bell pepper, chili powder, oregano, tomatoes, pinto beans, kidney beans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180009 (may not work)