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Pedernales River Chili
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    Pedernales River Chili

  • 3 cups onions -- chopped
  • 2 garlic cloves -- finely minced
  • 2 tablespoons vegetable oil -- or bacon drippings
  • 4 pounds beef -- coarsely ground or chopped
  • 1 teaspoon oregano
  • 2 teaspoons cumin seeds -- roasted in a small skillet and ground
  • 2 tablespoons chili powder -- or more to taste
  • 1 3/4 pounds canned tomatoes -- crushed
  • salt -- to taste
  • 2 cups beef stock
  • 1/3 cup masa harina
  • In a large saucepan saute onion and garlic in oil until tender and translucent, about 10 minutes. Add the meat, breaking up clumps with a wooden spoon. Saute, stirring often, until browned, about 10 minutes, Sprinkle in the oregano, crushed cumin and chili powder. Stir to blend.

    Add the tomatoes, salt, hot beef stock (or boiling water), and stir in the masa harina. Bring to a boil, cover and let simmer, stirring frequently, about 1 hour. Check the meat for tenderness and taste for seasonings.

    Pinto or kidney beans cooked with a bit of ham make a fine accompaniment. Ladle chili over beans and serve.

    From: Bernard Clayton Jr.
    Posted By: tranch, tranch@attglobal.net, Via: Rec.Food.Recipes
    Post Date: Monday, February 19, 2001

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