Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Pecos river bowl of chili

Yield: 6 Servings

Ingredients:

• 2 tb Bacon drippings; or butter o
• 1 lg Onion; coarsely chopped
• 3 lb Lean beef; coarsely ground
• 3 md Garlic cloves; finely choppe
• 4 tb Ground chili peppers; (hot)
• 2 tb Ground chili peppers; (mild)
• 2 ts Ground cumin
• 3 c Water
• 1 1/2 ts Salt

Instructions:

Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard butter or drippings in a large heavy pot over medium heat. Add the onions and cook until transparent but not browned about 5 minutes. Combine meat with garlic ground chilis and cumin. Add this meat-spice mixture with a fork and cook stirring occasionally until meat is evenly browned. Stir in water and salt. Bring to a boil then lower heat and simmer uncovered for about 2 1/2 to 3 hours stirring occasionally until meat is very tender and flavors are well blended. Add more water if necessary. Taste and adjust seasonings. Serves 6.

Web Standards & Support: