1 Tablespoon cumin seeds 1/4 pound gf bacon, diced 2 pounds beef chuck roast, cut into 1/4" dice 3 yellow onions, chopped 6 cloves garlic, minced 3 jalapeno peppers, seeded and chopped 2 teaspoons salt 4 Tablespoons chili powder 1 Tablespoon whole oregano leaves One 28 ounce can whole tomatoes, crushed with hands Four 15 ounce cans mixed beans (black, red kidney, white kidney, etc), rinsed and drained
Preheat oven to 375 degrees F.
Place cumin seeds on baking sheet; bake for 10 minutes. Remove and set aside.
Heat a large stock pot over medium-high and saute bacon for 3 minutes. Add beef, onions, garlic and jalapenos; cook until beef is browned. Add remaining ingredients, except beans. Bring to a boil, reduce heat and simmer for 2-1/2 hours. If chili gets too dry, add beef stock to desired consistency. Add beans and cook for another 30 minutes. Adjust seasonings.