Pedernales River Chili Con Carne |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Ingredients:
3 tablespoons lard |
4 lbs beef, coarse grind |
1 onion |
2 garlic cloves |
3 teaspoons salt |
1 teaspoon dried oregano, pref. mexican |
1 teaspoon cumin |
2 cups water |
32 ounces tomatoes, whole |
4 tablespoons hot red chili peppers, ground |
2 tablespoons mild red chilies, ground |
Directions:
1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan.
2. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2.
3. Add the onions and garlic and cook until the onions are translucent.~ 3.
4. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4.
5. Gradually stir in the ground chili, 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.
6. Stir occasionally.~ - - - - - - - - - - - - - - - - - -.
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