Pedernales River Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Lard,
4 lbs: Beef, coarse grind
1: Onion,
2: Garlic cloves,
3 tsp: Salt,
1 tsp: Oregano, dried,pref. Mexican
1 tsp: Cumin,
2 cup: Water,
32 ounce: Tomatoes, whole
4 tbsp: Red chile, hot,ground
2 tbsp: Red chile, mild,ground
Directions:
1. Melt the lard or bacon drippings in a large saute pan over medium
heat. Add the meat to the pan. Break up any lumps with a fork and
cook, stirring occasionally until the meat is evenly browned.~ 2. Add
the onions and garlic and cook until the onions are translucent.~ 3.
Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually
stir in the ground chile, testing until you achieve the degree of
hotness and flavor the suits your palate. Bring to a boil, then lower
heat and simmer, uncovered, for 1 hour. Stir occasionally.~
Source from luhu.jp
heat. Add the meat to the pan. Break up any lumps with a fork and
cook, stirring occasionally until the meat is evenly browned.~ 2. Add
the onions and garlic and cook until the onions are translucent.~ 3.
Stir in the salt, oregano, cumin, water, and tomatoes.~ 4. Gradually
stir in the ground chile, testing until you achieve the degree of
hotness and flavor the suits your palate. Bring to a boil, then lower
heat and simmer, uncovered, for 1 hour. Stir occasionally.~
Source from luhu.jp