Pedernales River Chili Con Carne

Submitted by tranch

• Ready In: 1hr 25mins
• Ingredients: 11
• Serves: 8

ingredients

• 3 tablespoons lard
• 4 lbs beef, coarse grind
• 1 onion
• 2 garlic cloves
• 3 teaspoons salt
• 1 teaspoon dried oregano, pref. Mexican
• 1 teaspoon cumin
• 2 cups water
• 32 ounces tomatoes, whole
• 4 tablespoons hot red chili peppers, ground
• 2 tablespoons mild red chilies, ground

directions

1. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan.
2. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.~ 2.
3. Add the onions and garlic and cook until the onions are translucent.~ 3.
4. Stir in the salt, oregano, cumin, water, and tomatoes.~ 4.
5. Gradually stir in the ground chili, 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.
6. Stir occasionally.~ - - - - - - - - - - - - - - - - - -.