Pecos River Bowl Of Chili
Ingredients| 2 tbsp bacon drippings, or butter o 1 large onion, coarsely chopped 3 lb lean beef, coarsely ground 3 medium garlic cloves, finely choppe 4 tbsp ground chili peppers, (hot) 2 tbsp ground chili peppers, (mild) 2 tsp ground cumin 3 cup water 1 1/2 tsp salt |
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Recipe by: "Chili Madness" by Jane Butel (Queen of Chili) Melt lard,
butter, or drippings in a large heavy pot over medium heat. Add the
onions and cook until transparent but not browned, about 5 minutes.
Combine meat with garlic, ground chilis and cumin.
Add this meat-spice mixture with a fork and cook, stirring
occasionally, until meat is evenly browned. Stir in water and salt.
Bring to a boil, then lower heat and simmer, uncovered, for about 2
1/2 to 3 hours, stirring occasionally, until meat is very tender and
flavors are well blended. Add more water if necessary. Taste and
adjust seasonings.
Serves 6.
Servings:
6
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