Pedernales river chili
Yield: 8 servings
Ingredients:
- 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
Instructions:
dried pref. Mexican 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.~
