Pedernales River Chili
|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|
|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.