More Great Recipes: Chili

Pedernales River Chili

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Member since 2009

Serves 10 to 12 | Prep Time 30 min | Cook Time 3 to 4 hrs


4 lbs cubed or ground sirlion or chuck(never use burger)
1 cup red onion(diced)
1 cup white onion(diced)
1 red bell pepper(diced)
1 jalapeno(seeded cored and diced)
6 cloves garlic(minced fine)
1 6oz can tomato paste
1 28oz can tomato puree
4 cups beef stock
1/4 cup vegetable oil
1 1/2 tsp oregano
1 1/2 tsp cumin
1 tsp red chili flake
5 tbls chili powder(gebhardt)
1 1/2 tbls salt
1 tsp sugar
2 bay leaves
dash of tabasco sauce

In a heavy pot or dutch oven,add half the oil and brown meat,remove from pot,add the rest of the oil and add onions,peppers and paste cook 3 min add garlic and dry spices,cook 3 min more,slowly add stock to deglaze pan,add tomato sauce plus the can filled up with water,bring to a boil and reduce to a simmer,let cook 3 to 4 hours or until meat falls apart and sauce is thick,remove bay leaves serve topped with cheese and green onions

note;make sure to skim off any fat that comes to the surface

Pairs Well With


this recipe is adapted from when LBJ was president ladybird johnson made it all the time,staying true to texas style there is no beans in it you can add them but i don't

So would this be used as a condiment or eaten out of a bowl?

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