Texas Chili

• 1 Tbsp. whole cumin seed
• 1/4 lb. bacon, diced
• 2 lb. beef chuck roast, trimmed, cut into 1/8-inch dices (best if done semi-frozen)
• 3 onions, chopped and peeled
• 6 cloves garlic, finely diced
• 3 jalapeno peppers, seeded and chopped
• 2 tsp. salt
• 4 Tbsp. plain powdered chili
• 1 Tbsp. whole oregano leaves
• 1 large can whole tomatoes

1. Place cumin seed in pie pan, bake at 375u0b0 for 10 minutes; remove and set aside.
2. Heat 6-quart cast-iron skillet.
3. Saute bacon until clear, add diced meat and brown over high heat with onions, garlic and jalapenos.
4. When meat is brown and onions clear, add remaining ingredients.
5. Mash tomatoes with your hands. Simmer for 1 hour.
6. Taste and correct seasoning.
7. Cooked beans may be added, strictly optional.

cumin, bacon, beef chuck roast, onions, garlic, peppers, salt, powdered chili, oregano, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=445028 (may not work)