Ingredients
- 5 garlic (cloves finely chopped)
- 2 onions coarsely (chopped)
- 3 pounds chuck roast trimmed of all fat
- 2 pounds beef (lean ground)
- 28 oz cans tomatoes (peeled)
- 15 oz cans tomato sauce
- 14 ounces enchilada sauce (red)
- 1 1/2 cups water
- 3 tablespoons chili powder
- 3 tablespoons cumin seed
- 1 tablespoon salt
- 2 teaspoons black pepper (fresh ground)
- 1/2 teaspoon cayenne
- 1/2 teaspoon pepper (ground red)
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, stirrin g to mix well. Shred tomatoes by hand so that both tomatoes and juices will fa ll 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.
Busted by Christopher E. Eaves <cea260@airmail.net>
