Saute onion, celery, garlic, and jalapeno pepper in hot oil until tender; set vegetables aside. Combine meat, oregano, and cumin in a Dutch oven. Cook until meat is browned; drain well. Add onion mixture, tomatoes, tomato paste, chili powder, salt, and water to meat mixture. Bring to a boil; reduce heat and simmer, uncovered, 1-1/2 to 2 hours, stirring occasionally. Yield: 5 cups. Recipe By : From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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