This is not your everyday chili. With chunks of beef this is a much heartier bowl of chili. Try this at your next football game and watch it disappear.
1 T. cumin seeds, toasted
1/4 lb. bacon, diced
2 lbs. beef chuck roast, cut into 1/2 inch cubes
3 yellow onions, chopped
6 cloves garlic, minced
6 fresh jalapeno peppers, seeded and chopped
2 teaspoons salt
4 T. plain chili powder or more to taste
1 T. whole oregano leaves
1 large can tomatoes
Toast cumin seeds in fry pan on the stove top - set aside
Heat a 6 quart kettle and saute the bacon until clear.
Add diced roast and brown over high heat.
Add onions, garlic and jalapenos until tender.
When meat is brown and onions are clear, add remaining ingredients.
Mash the tomatoes with your hands and add the juice to the pan as well. Simmer for 1 hour and correct seasoning to taste. Cooked beans can be added if you like.
Make sure you remove the seeds from the jalapenos!