Pecos River Bowl Of Chili Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Bacon drippings, or butter o
1 large: Onion, coarsely chopped
3 lbs: Lean beef, coarsely ground
3 medium: Garlic cloves, finely choppe
4 tbsp: Ground chili peppers, (hot)
2 tbsp: Ground chili peppers, (mild)
2 tsp: Ground cumin,
3 cup: Water,
1 1/2 tsp: Salt,
Directions:
Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard,
butter, or drippings in a large heavy pot over medium heat. Add the
onions and cook until transparent but not browned, about 5 minutes.
Combine meat with garlic, ground chilis and cumin.
Add this meat-spice mixture with a fork and cook, stirring
occasionally, until meat is evenly browned. Stir in water and salt.
Bring to a boil, then lower heat and simmer, uncovered, for about 2
1/2 to 3 hours, stirring occasionally, until meat is very tender and
flavors are well blended. Add more water if necessary. Taste and
adjust seasonings.
Serves 6.
Source from luhu.jp
butter, or drippings in a large heavy pot over medium heat. Add the
onions and cook until transparent but not browned, about 5 minutes.
Combine meat with garlic, ground chilis and cumin.
Add this meat-spice mixture with a fork and cook, stirring
occasionally, until meat is evenly browned. Stir in water and salt.
Bring to a boil, then lower heat and simmer, uncovered, for about 2
1/2 to 3 hours, stirring occasionally, until meat is very tender and
flavors are well blended. Add more water if necessary. Taste and
adjust seasonings.
Serves 6.
Source from luhu.jp
Tags
Beef