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Texas Championship Chili

Yield about 1 1/2 quarts


  • 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

How to Make It

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

  2. 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.

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

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