3 pounds chuck roast — trimmed of all fat
2 pounds lean ground beef
2 large onions — coarsely chopped
5 cloves garlic — finely chopped
3 tablespoons cumin seed
1 tablespoon salt
2 teaspoons fresh ground black pepper
1/2 teaspoon cayenne — –or–
1/2 teaspoon ground red pepper
3 tablespoons chili powder
2 28 oz. cans tomatoes — peeled, whole
2 15 oz. cans tomato sauce
14 ounces red enchilada sauce
1 1/2 cups 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, 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>