Pedernales River Chili
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Soups A classic rustic chili featuring tender chopped beef, aromatic onions, and bold spices simmered to perfection. This hearty Texan-style recipe delivers rich, comforting flavors ideal for warming up on chilly evenings.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 2 hours | None | 6–8 Servings |
🔪 Key Equipment
- Heavy skillet
- Cooking spoon
- Measuring cups
- Measuring spoons
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 Cups | Chopped Beef | Coarsely chopped |
| 3 Cups | Chopped Onion | Diced |
| 1 Tablespoon | Garlic | Finely minced |
| 1 Teaspoon | Oregano | Dried and crushed |
| 1 Teaspoon | Ground Cumin | Standard grind |
| 2 Tablespoons | Chili Powder | Or more to taste |
| 4 Cups | Canned Tomatoes | Crushed |
| To Taste | Salt | As needed |
| 2 Cups | Beef Broth | Or boiling water (instant beef bouillon can be used) |
Instructions
Step 1: Brown the Base
- Combine the 4 cups chopped beef, 3 cups chopped onion, and 1 tablespoon garlic in a heavy skillet over medium heat.
- Cook until the chopped beef is no longer red (but not browned) and the 3 cups chopped onion are soft and translucent.
Step 2: Simmer the Chili
- Add the 1 teaspoon oregano, 1 teaspoon ground cumin, 2 tablespoons chili powder, 4 cups canned tomatoes, and 2 cups beef broth to the skillet.
- Simmer gently for about 2 hours—or longer—until the flavors meld into a rich, thick consistency and the meat is fork-tender.
💡 Make-Ahead & Storage: Store leftover chili in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Original Recipe Scan
