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Categories:
beef chuck ground beef onions garlic cumin seeds salt black pepper cayenne pepper red pepper chili powder tomatoes tomato sauce enchilada sauce red water
Viewed: 43 - Published at: 7 months agoIngredients
- 3 pounds beef chuck roast trimmed of all fat
- 2 pounds ground beef, lean
- 2 large onions coarsely chopped
- 5 cloves garlic finely chopped
- 3 tablespoons cumin seeds
- 1 tablespoon salt
- 2 teaspoons black pepper freshly ground
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon red pepper flakes ground
- 3 tablespoons chili powder
- 2 cans tomatoes canned, peeled. whole, 28 ounces each
- 2 cans tomato sauce 15 ounces each
- 14 ounces enchilada sauce red
- 1 1/2 cups water
Method
- 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.
