Pedernales River Chili
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 pounds chili meat
8 tablespoons bacon drippings
1 large onion, chopped
2 cloves garlic
1 tablespoon ground oregano
1 teaspoon comino seed
1 string dried mushrooms
6 teaspoons chili powder
1-1/2 cups canned whole tomatoes
2 2-1/2 pounds kidney beans, light or dark
2-6 generous dashes liquid hot pepper sauce (i.e. Tabasco, preferably green Tabasco)
salt and pepper to taste
2 cups hot water
Chili meat is coursely ground round steak or well-trimmed chuck meat. If specially ground, ask the butcher to use 3/4-inch plate for course grind. Place the ground meat, onions, garlic, and bacon drippings in a large heavy frying pan or Dutch oven. Cook until light colored. Add the oregano, the comino seed, chili powder, tomatoes, kidney beans, hot pepper sauce, dried mushrooms, salt, and hot water. Bring to a boil, lower heat and simmer 1 hour. Skim off the fat during the cooking. Serve hot in individual casseroles.
Author's note: Instead of hot water, I prefer 2 cups chicken stock or 2 cups beef stock or 2 cups veal stock. I also let the chili sit overnight, at least 24 hours, preferably 48 hours, before serving. This chili can also be served by taking a large hard roll and cutting out the center and then pouring the chili in the hard roll and baking it in the oven. When it comes out, top it with shredded cheddar cheese and a dollop of sour cream.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
4 pounds chili meat
8 tablespoons bacon drippings
1 large onion, chopped
2 cloves garlic
1 tablespoon ground oregano
1 teaspoon comino seed
1 string dried mushrooms
6 teaspoons chili powder
1-1/2 cups canned whole tomatoes
2 2-1/2 pounds kidney beans, light or dark
2-6 generous dashes liquid hot pepper sauce (i.e. Tabasco, preferably green Tabasco)
salt and pepper to taste
2 cups hot water
Chili meat is coursely ground round steak or well-trimmed chuck meat. If specially ground, ask the butcher to use 3/4-inch plate for course grind. Place the ground meat, onions, garlic, and bacon drippings in a large heavy frying pan or Dutch oven. Cook until light colored. Add the oregano, the comino seed, chili powder, tomatoes, kidney beans, hot pepper sauce, dried mushrooms, salt, and hot water. Bring to a boil, lower heat and simmer 1 hour. Skim off the fat during the cooking. Serve hot in individual casseroles.
Author's note: Instead of hot water, I prefer 2 cups chicken stock or 2 cups beef stock or 2 cups veal stock. I also let the chili sit overnight, at least 24 hours, preferably 48 hours, before serving. This chili can also be served by taking a large hard roll and cutting out the center and then pouring the chili in the hard roll and baking it in the oven. When it comes out, top it with shredded cheddar cheese and a dollop of sour cream.