Ingredients
- 5 garlic (cloves finely chopped)
- 2 onions coarsely (chopped)
- 1,400 gr chuck roast trimmed of all fat
- 900 gr beef (lean ground)
- 525 gr cans tomatoes (peeled)
- 425 ml cans tomato sauce
- 400 ml enchilada sauce (red)
- 350 ml water
- 26 gr chili powder
- 18 gr cumin seed
- 8 gr salt
- 6 gr black pepper (fresh ground)
- 1 gr cayenne
- 1 gr 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 1.5 hours. Add water and cook 1.5 hours longer. Cool. Skim grease. Adjust seasonings, if necessary.
Serve hot with crackers or hard rolls.
Busted by Christopher E. Eaves <cea260@airmail.net>
