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Pedernales River Chili
4
1
2
1
1
6
2
lb. coarsely−ground beef
large onion, chopped
cloves garlic, finely chopped
tsp. Mexican oregano
tsp. ground cumin seeds
tsp. red chili powder
(16 oz.) cans tomatoes
Salt, to taste
2
C. hot water
Put the meat, onion and garlic in a large pot and sear until light brown. Add the
remaining ingredients. Bring to a boil, lower the heat, and simmer, covered, for 1
hour. Let cool, then refrigerate. Skim the congealed fat from the top. Reheat the
chili to serve. Serves 12.
Pedernales River Chili
62
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