Texas Chili
Makes 4 to 6 servings.

Ingredients

• 1 Tablespoon whole cumin seeds

• 1/4 pound diced bacon

• 2 pounds beef chuck roast, cut into 1/8 inch dices

• 3 chopped yellow onions

• 6 cloves diced garlic

• 6 roasted chopped jalapeno chilies (canned)

• 2 teaspoons salt

• 4 Tablespoons chili powder

• 1 Tablespoon whole oregano

• 1 can (28 ounces) crushed tomatoes or Mexican-style stewed tomatoes.

Directions

Preheat oven to 375 degrees F.

1. Place cumin seeds on pie pan and toast for 10 minutes. Remove seeds and set aside. Turn off oven.
2. Heat a 6-quart soup pot and sauté bacon. You want the bacon to become clear. 
3. Add the beef, onions, garlic, and jalapenos until beef is brown and onions clear. 
4. Then add the salt, chili powder, oregano and tomatoes and cumin.
5. Simmer on medium heat for 1-1/2 hours. If you are adventurous, after 45 minutes of cooking, taste the chili. If you want it hotter, add more chili powder.

Picnicking & Tailgating

You can make the chili a day or two ahead of time.  Heat (on stove or in microwave) and pour into a thermos.  When you get to your picnic and tailgate party, it is nice and hot.