Title: Pedernales River Chili
Categories: Chili
Yield: 8 Servings

3 tb Lard
1 ts Cumin
4 lb Beef; coarse grind
2 c Water
1 Onion
32 oz Tomatoes; whole
2 Garlic cloves
4 tb Red chile,hot; ground
3 ts Salt
2 tb Red chile,mild; ground
1 ts Oregano,dried; pref. Mexican

1. Melt the lard or bacon drippings in a large saute pan over medium heat.
Add the meat to the pan. Break up any lumps with a fork and cook, stirring
occasionally until the meat is evenly browned.~ 2. Add the onions and
garlic and cook until the onions are translucent.~ 3. Stir in the salt,
oregano, cumin, water, and tomatoes.~ 4. Gradually stir in the ground
chile, testing until you achieve the degree of hotness and flavor the suits
your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1
hour. Stir occasionally.~
Posted to FOODWINE Digest 8 October 96

Date: Tue, 8 Oct 1996 10:58:45 -465800

From: Terry Pogue