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Pedernales river chili

Yield: 8 Servings

Ingredients:

• 3 tb Lard
• 4 lb Beef coarse grind
• 1 Onion
• 2 Garlic cloves
• 3 ts Salt
• 1 ts Oregano dried pref. Mexican
• 1 ts Cumin
• 2 c Water
• 32 oz Tomatoes whole
• 4 tb Red chile hot ground
• 2 tb Red chile

Instructions:

mild ground 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.~

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