Title: Pedernales River Chili
Categories: Chili Bean
Yield: 8 Servings
| 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,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.~