Side Pannel
Pedernales River Chili
Ingredients List
- 3 tb Lard
- 1 ts Cumin
- 4 lb Beef; coarse grind
- 2 c Water
- 1 Onion
- 32 oz Tomatoes; whole
- 2 Garlic cloves
- 4 tb Red chile,hot; ground
- 3 ts Salt
- 2 tb Red chile,mild; ground
- 1 ts Oregano,dried; pref. Mexican
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.~
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.~
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