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Home > Recipes > Soups > User Submitted > Pedernales River Chili

The finished product
Submitted by Tim Lewallen

Pedernales River Chili


Chili from the Heart of Texas
“ This is a variation on the recipe used by Lady Bird Johnson. You can eat it right away but it is better the next day after the flavors have had a chance to meld and mellow. You can vary the heat by using mild and hot chili powders."

Ingredients

4 pounds of lean beef, chili or hamburger grind
2 tablespoons of bacon drippings
1 large white onion, chopped
2 teaspoons of minced garlic
3 teaspoons of salt
1 teaspoon of Mexican oregano
1 teaspoon of ground cumin
1 28 ounce can of diced tomatoes
1 15 ounce can of tomato paste
2 cups of boiling water
6 tablespoons of chili powder


Instructions

Melt bacon drippings in a large stock pot.
Add ground beef. Brown and drain.
Stir in onions and garlic and cook until translucent.
Add the remaining ingredients and bring to a boil. Reduce heat and simmer for an hour uncovered. Stir occasionally.

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Servings

6 to 8

Nutritional Information
Per Serving

no nutrition information available