Pecos river bowl of chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Bacon drippings; or butter o |
| 1 | large | Onion; coarsely chopped |
| 3 | pounds | Lean beef; coarsely ground |
| 3 | mediums | Garlic cloves; finely choppe |
| 4 | tablespoons | Ground chili peppers; (hot) |
| 2 | tablespoons | Ground chili peppers; (mild) |
| 2 | teaspoons | Ground cumin |
| 3 | cups | Water |
| 1½ | teaspoon | Salt |
Directions
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 2½ 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.