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Pedernales river chili
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| Artist: |
_ |
| Categories: |
Chili, Ethnic, Herbs & Spices, Meats |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Bacon grease | | 4
| lbs | Lean round steak, coarse gro | | 2
| | Medium or 1 large onion coar | | 4
| | Cloves of garlic, finely cho | | 3
| tsp | Salt | | 1
| tsp | Dried, ground oregano | | 3
| tsp | Fresh ground cumin | | 2
| cup | Boiling water | | 1
| | 32 oz. can stewed tomatos, c | | 8
| tbsp | Chili powder | | 6
| tbsp | Tabsco sauce* |
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Procedures:
| 1 | Melt the bacon grease in a large skillet over a med-high heat. | | 2 | Add meat and brown. | | 3 | Add onions and garlic then cook until the onions aregetting transluscent. | | 4 | Stir in the tomatos, chili sauce, oregano, cumin, & water. | | 5 | Stir, cook, and add in the tabasco sauce. | | 6 | Stir every few minutes while it cooks for 30-45 minutes on low heat |
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