Pedernales River Chili

Recipe Ingredients

3 tablespoons	45ml	Lard
4 lbs	1816g / 64oz	Beef - coarse grind
1		Onion
2		Garlic cloves
3 teaspoons	15ml	Salt
1 teaspoon	5ml	Oregano - dried, pref. Mexican
1 teaspoon	5ml	Cumin
2 cups	474ml	Water
32 oz	909g	Tomatoes - whole
4 tablespoons	60ml	Red chile - hot, ground
2 tablespoons	30ml	Red chile - mild, ground

Recipe Instructions

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.~

Source:
"Chili Madness" by Jane Butel

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