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Pedernales River Rat Chili


INGREDIENTS
  1. Bag #1 3 tbs - Chili Powder
    1 tsp - Garlic Powder
    2 tsp - Onion Powder
    1/2 tsp - Black Pepper
    1/2 tsp - Salt
    1/2 tsp - Cayenne Pepper
    Bag #2
    3 tbs - Chili Powder
    1 tbs - Cumin
    2 tsp - Garlic Powder
    1/4 tsp - White Pepper
    1/2 tsp - Oregano Powder
    Pinch - Basil
    1/2 tsp - MSG (Optional)
  2. 1 can (14-1/2 oz) Swanson Chicken Broth
    1 can (14-1/2 oz) Swanson Beef Broth
    1 can (8 oz) Hunts No Salt Added Tomato Sauce
    1 Knorr Beef Bullion Cube
    1/2 tsp - Light Brown Sugar
    2 lbs - Chili Grind Beef Chuck Roast
    1 tbs - Bacon Grease
DIRECTIONS
  1. Heat Bacon Grease in cooking pot until very hot (smoking)
  2. Add "Room Temperature" meat, grey until it starts to make it's own juice. Stir continuously, add both cans of broth, and 1/2 of Bag #1. Cook covered at a medium boil for 45 minutes.
  3. Uncover and stir every 10 minutes. Add water as needed. After 45 minutes, add the rest of Bag #1.
  4. Add tomato sauce and Bag #2. Add 1 beef bullion cube. Add 1/2 tsp light brown sugar.
  5. Recipe by Lynn Hejtmancik - 1988 Terlingua International Chili Championship

Chili Trivia:


  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases

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