Pedernales River Chili
Yield
8 servingsPrep
20 minCook
60 minReady
80 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
lard
|
|
| 4 | pounds |
beef
coarse grind |
|
| 1 | each |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 3 | teaspoons |
salt
|
|
| 1 | teaspoon |
oregano
fried |
|
| 1 | teaspoon |
cumin
|
|
| 2 | cups |
water
|
|
| 32 | ounces |
tomatoes
whole |
|
| 4 | tablespoons |
red hot chili pepper, dried
hot, ground |
|
| 2 | tablespoons |
red hot chili pepper, dried
hot, ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
lard
|
|
| 1.8 | kg |
beef
coarse grind |
|
| 1 | each |
onions
|
|
| 2 | each |
garlic cloves
|
|
| 15 | ml |
salt
|
|
| 5 | ml |
oregano
fried |
|
| 5 | ml |
cumin
|
|
| 473 | ml |
water
|
|
| 924.8 | ml/g |
tomatoes
whole |
|
| 6E+1 | ml |
red hot chili pepper, dried
hot, ground |
|
| 3E+1 | ml |
red hot chili pepper, dried
hot, ground |
|
Directions
- Melt the lard or bacon drippings in a large sauté pan over Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.
- Add the onions and garlic and cook until the onions are translucent.
- Stir in the salt, oregano, cumin, water, and tomatoes.
- 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.
