Texas Championship Chili

Oxmoor House
about 1 1/2 quarts


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2 large onions, chopped
3 cloves garlic, minced
1 jalapeño pepper, finely chopped
1 tablespoon peanut oil
3 pounds boneless chuck roast, finely diced
1 teaspoon cumin seeds
1 1/2 tablespoons oregano
1 (1 1/2-ounce) can chili powder
1 (28-ounce) can whole tomatoes, undrained
3 1/2 cups water
Shredded Cheddar cheese


Sauté first 3 ingredients in oil until tender; set aside.

Combine meat, cumin, and oregano in a large Dutch oven; cook over medium heat until meat is browned. Add onion mixture, chili powder, tomatoes, and water; bring to a boil. Reduce heat; cover and simmer 2 to 3 hours, stirring frequently.

Ladle into individual soup bowls. Top each serving with cheese.

Created date

February 2010