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Pedernales River Chili

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  Chili meat 4 Pound
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm)
  Ground oregano 1 Teaspoon
  Cumin seed 1 Teaspoon
  Chili powder 6 Teaspoon
  Canned tomatoes 1 1⁄2 Cup (24 tbs)
  Liquid hot pepper sauce 6 Dash
  Salt To Taste
  Hot water 2 Cup (32 tbs)

Place meat, onions and garlic in large, heavy skillet or Dutch oven.
Cook until light-colored.
Add oregano, comino seed, chili powder, tomatoes, hot pepper sauce, salt and water.
Bring to boil, lower heat and simmer about 1 hour.
Skim off fat during cooking.

Recipe Summary

South American
Main Dish

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