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Genuine Texas Chili

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GENUINE TEXAS CHILI
 Categories: Beef
      Yield: 10 Servings
 
      3 lb Chuck roast; trimmed of all
      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
      2    28 oz. cans tomatoes; peeled
      2    15 oz. cans tomato sauce
     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.
  
   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.
 
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