Yield: 10 Servings
3 lb chuck roast, trimmed of all
2 lb lean beef, Ground
2 large onions, coarsely chopped
5 cloves garlic, finely chopped
3 Tbsp cumin seed
1 Tbsp salt
2 tsp black pepper, Fresh Ground
1/2 tsp cayenne, --or--
1/2 tsp red pepper, Ground
3 Tbsp chili powder
2 28 oz. can s tomatoes, peeled
2 15 oz. can s tomato sauce
14 oz red enchilada sauce
1 1/2 cup water
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.
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