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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 large onions, chopped |
3 cloves garlic, minced |
1 jalapeño pepper, finely chopped |
1 tablespoon peanut oil |
3 pounds boneless chuck roast, finely diced |
1 teaspoon cumin seeds |
1 1/2 tablespoons oregano |
1 (1 1/2-ounce) can chili powder |
1 (28-ounce) can whole tomatoes, undrained |
3 1/2 cups water |
shredded cheddar cheese |
Directions:
1. Sauté first 3 ingredients in oil until tender; set aside.
2. Combine meat, cumin, and oregano in a large Dutch oven; cook over medium heat until meat is browned. Add onion mixture, chili powder, tomatoes, and water; bring to a boil. Reduce heat; cover and simmer 2 to 3 hours, stirring frequently.
3. Ladle into individual soup bowls. Top each serving with cheese.
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