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
- Hot Water
- 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
6g
Fat
12g
Carbs
1g
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Celebrity Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Very Low Carbs Main Dish Beef Vegetables American Southwestern United States Tex Mex Easy Beginner Cook Potluck Dinner Party Heirloom Historical Holiday Event Kid Friendly Kosher Low Fat Picnic Chili Stove Top Dietary Spicy Low Sodium Low Saturated Fat Low Calorie Low Carb Inexpensive Ground Beef Low In Something Meat Novelty Taste Mood To Go Equipment 3 Steps Or Less 4 Hours Or Less
