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

• 2 - teaspoon salt

• 4 - Tablespoon chili powder

• 1 - Tablespoon whole oregano

• 1 - can (28 ounces) tomatoes

Directions:

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.  Add the beef, onions, garlic, and jalapenos until beef is brown and onions clear.  Then add the salt, chili powder, oregano and tomatoes.

3. 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.

Do you know...
that Jean Arthur (born Gladys Georgianna Greene on October 17, 1900 in Plattsburgh, New York - died June 19, 1991 at age 90 in Carmel, California on June 19, 1991) was an American actress and a major film star of the 1930s and 1940s?

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