Lbj Pedernales River Chili
Yield
8 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
venison
bite size |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
oregano
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 2 | cups |
water
hot |
|
| 6 | teaspoons |
chili powder
|
|
| 1 ½ | cups |
tomatoes
whole, canned |
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
venison
bite size |
|
| 1 | large |
onions
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
oregano
|
|
| 5 | ml |
cumin seeds
|
|
| 473 | ml |
water
hot |
|
| 3E+1 | ml |
chili powder
|
|
| 355 | ml |
tomatoes
whole, canned |
|
| 2 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Place meat, onion and garlic in a large heavy skillet or Dutch oven.
Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking.
