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.

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