Pedernales River Chili Recipes

Steps:

• Place meat, onion and garlic in a large, heavy frying pan or Dutch oven; cook unti light coloured.
• Add remaining ingredients.
• Bring to a boil, lower heat, and simmer for about 1 hour; skim off fat during cooking.

Steps:

• Cook the meat, onion and garlic in a Dutch oven over medium heat, stirring, until lightly browned. Stir in the oregano, cumin, chile powder, tomatoes, hot sauce, salt and 2 cups hot water. Bring to a boil, lower heat and simmer, covered, for about 1 hour, skimming off the fat as it cooks.

Steps:

• Combine the beef, onion and garlic in a skillet and sear until the meat is lightly browned. Transfer this mixture to a large pot, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer for an hour. When done, transfer the chili to a bowl and place it in the refrigerator. When the fat has congealed on top, remove it with a spoon. Reheat the chili and serve it as LBJ liked it--without beans and accompanied with a glass of milk and saltine crackers. Garnish with grated cheddar cheese and sliced green onions

Steps:

• Chili meat is coarsely ground round steak or well-trimmed chuck meat. If specially ground, ask the butcher to use 3/4-inch plate for coarse grind. Place the ground meat, onions, garlic, and bacon drippings in a large heavy frying pan or Dutch oven. Cook until light colored. Add the oregano, the comino seed, chili powder, tomatoes, kidney beans, hot pepper sauce, dried mushrooms, salt, and hot water. Bring to a boil, lower heat and simmer about 1 hour. Skim off the fat during the cooking. Serve hot in individual casseroles. Author's note: Instead of hot water, I prefer 2 cups chicken stock or 2 cups beef stock or 2 cups veal stock. I also let the chili sit overnight, at least for 24 hours, preferably 48 hours, before serving. This chili can also be served by taking a large hard roll and cutting out the center and then pouring the chili in the hard roll and baking it in the oven. When it comes out, top it with shredded cheddar cheese and a dollop of sour cream.