| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Texan |
Meat |
12 |
Servings |
INGREDIENTS
| 4 |
lb |
Chili-grind lean beef |
| 1 |
lg |
Chopped onion |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Oregano |
| 1 |
ts |
Ground cumin |
| 6 |
ts |
Chili powder |
| 2 |
cn |
(16-oz) tomatoes |
|
|
Salt to taste |
| 2 |
c |
Hot water |
INSTRUCTIONS
Date: Sun, 11 Feb 1996 08:40:37 -0600
From: Judy Howle <howle@EbiCom.net>
Here are some "no beans" recipes for you Texans. Personally, I like beans
in my chili, but eat it both ways. PEDERNALES RIVER CHILI (Pronounced
Pur-DIN-alice; the recipe of Pres. Lyndon B. Johnson).
Brown meat with onion and garlic until meat is gray. Add rest of
ingredients. Bring to a boil, lower heat and simmer for an hour with the
cover on the skillet or pot. Skim off grease. Serves 12.
CHILE-HEADS DIGEST V2 #238
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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