Genuine Texas Chi li

      Yield: 10 Servings

      3 lb chuck roast,trimmed of all

      2 lb lean beef,Ground

      2 lg onions,coarsely chopped

      5    cl garlic,finely chopped

      3 T  cumin seed

      1 T  salt

      2 t  black pepper,Fresh Ground

    1/2 t  cayenne,--or--

    1/2 t  red pepper,Ground

      3 T  chili powder

      2    28 oz. cans tomatoes,peeled

      2    15 oz. cans tomato sauce

     14 oz red enchilada sauce

  1 1/2 c  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