Perdenales River Chili
Source of Recipe
BBR
Recipe Introduction
Posted by: kokonut **********I think this one could be adapted to a crockpot recipe.
List of Ingredients
4 pounds coarsely ground chuck (I use lean hamburger)
1 large onion, chopped
2 cloves garlic, minced
1 (28-ounce) can whole tomatoes, undrained and chopped
2 cups water
2 Tablespoons chili powder
2 teaspoons salt
1 teaspoon ground oregano
1 teaspoon ground cumin
Recipe
Combine meat, onion, and garlic in a large Dutch oven; cook over medium
heat
until meat is browned, stirring to crumble.
Drain off pan drippings. Add remaining ingredients, mixing well.
Cover and simmer 1 hour, stirring occasionally.
Yield: about 12 cups. (May want to double if you want to make all of
the
following recipes)
back to recipe list
Taco meat
Use the chili as is! It makes a great taco meat! I serve it in "soft
tacos"(burritos!) with cheese, lettuce, tomato, salsa and sour cream.
5-way chili
Serve Perdenales chili over cooked pasta. Top with cooked kidney beans
(canned is fine), cheese, and chopped onion.
Burritos for the freezer
Perdenales chili
flour tortillas
cheddar cheese
refried beans (optional)
Put about a 1/4 cup of meat (eyeball it) in the center of the tortilla,
Top with cheese and beans. Roll up tightly and place seam side down on a cookie sheet and freeze. When frozen, put in ziploc bag.
To reheat, microwave on high for 2-3 minutes.
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