PEDERNALES RIVER CHILI

By á-56845

Ingredients

• Recipe By :
• Serving Size : 8 Preparation Time :0:00
• Categories : Main Dishes
• Amount Measure Ingredient -- Preparation Method
• 3 tablespoons lard or bacon drippings
• 4 pounds lean beef -- coarse ground
• 1 large onion -- coarsely chopped
• 2 medium cloves garlic, finely chopped
• 3 teaspoons salt
• 1 teaspoon oregano, preferably Mexican
• 1 teaspoon ground cumin
• 2 cups boiling water
• 1 32 ounce can whole tomatoes -- (plum)
• 3 tablespoons ground hot red chile
• 2 tablespoons ground mild red chile
• 1 small can tomato paste -- (12 oz.)
• 1 green pepper
• 1 stalk celery
• 2 oz. chile salsa

Preparation

Step 1

Melt lard or bacon drippings in a large saute pan over medium-high heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly brown. Do not drain grease. Add onions and garlic and cook until the onions are translucent. Stir in the salt, oregano, cumin, water and tomatoes. Gradually stir in the ground chile testing until you achieve the degree of hotness and flavor that best suits your palate. Add all other ingredients. Bring to a boil, then lower heat and simmer, uncovered for 1 hour. Stir occasionally.