Pedernales River Chili Recipe

Name: Pedernales River Chili
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: 3 pounds chili grind beef or chuck; 1 large onion, chopped; 4 cloves garlic, minced; 1 teaspoon oregano; 1 tablespoon ground cumin; 2 tablespoons chili powder; not used in recipe; 1 to 2 teaspoons liquid hot pepper sauce; 1 teaspoon salt; not specified as an ingredient; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 (15 ounce) can kidney beans, drained and rinsed; 1 (15 ounce) can pinto beans, drained and rinsed; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1/2 teaspoon black pepper

Experience the authentic taste of Texas with this legendary Pedernales River Chili recipe, passed down from Mrs. Lyndon B. Johnson of Stonewall, Texas! This hearty and flavorful chili, featured in the *Chili-Lovers' Cookbook*, is a family favorite perfect for chilly evenings or a festive gathering. Get ready to savor the rich blend of spices and tender meat in this unforgettable chili recipe.

Prep Time 20 mins

Cook Time 85 mins

Calories 259.1 kcal

Protein 84g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pedernales River Chili

3 pounds chili grind beef or chuck
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon oregano
1 tablespoon ground cumin
2 tablespoons chili powder
not used in recipe
1 to 2 teaspoons liquid hot pepper sauce
1 teaspoon salt
not specified as an ingredient
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 teaspoon black pepper

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How to Make Pedernales River Chili

In a large Dutch oven or heavy-bottomed pot, brown 1 lb ground beef, 1 large onion (chopped), and 4 cloves garlic (minced) over medium-high heat. Break up the beef as it cooks.
Drain off any excess grease.
Stir in 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 1 (15 ounce) can kidney beans (drained and rinsed), 1 (15 ounce) can pinto beans (drained and rinsed), 1 green bell pepper (chopped), 1 red bell pepper (chopped), 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Bring the chili to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or up to 1.5 hours, stirring occasionally. The longer it simmers, the richer the flavor!
Skim off any excess fat from the surface before serving.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

Fat

12g

Carbs

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