1 tbsp. cumin
1/4 lb. bacon, diced
2 lb. beef chuck roast, trimmed of fat, cut into 1/8 inch dice
3 yellow onions, peeled and chopped
6 cloves garlic, diced fine
6 fresh jalapenos, seeded and chopped
2 tsp. salt
4 tbsp. chili powder
1 tbsp. whole oregano
1 (28 oz.) can tomatoes

Heat a 6-quart kettle and saute the bacon until clear. Add meat, onions and jalapenos and garlic and brown over high heat until meat is brown and onion clear. Add remaining ingredients. Mash tomatoes with hands and add juice too. Simmer 1 hour. 4 servings or 2 hungry guys.