Pedernales River Chili Recipe
Prep Time
20 minutes
Cook time
1 hour
Total time
1 hour
20 minutes
Ingredients
- 4 pounds beef, coarsely ground (chili-grind)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon oregano, dried
- 6 teaspoons chili powder
- 2 (16-ounce) cans whole tomatoes, cut up
- 2–6 dashes hot sauce, or to taste
- Salt to taste
- 2 cups hot water
Instructions
- In a large frying pan, brown meat with onion and garlic until meat is lightly browned; transfer ingredients to a large heavy kettle or cast-iron Dutch oven.
- Add oregano, cumin, chili powder, tomatoes, hot sauce, salt, and hot water. Bring just to a boil; lower heat and simmer, covered, for approximately 1 hour.
- Remove from heat. Skim off grease and serve.
Adapted from: What’s Cooking America
Nutrition per serving (12 servings)
Calories 410 • Total Fat 31g • Saturated Fat 12g • Sodium 240mg • Total Carbohydrates 5g • Dietary Fiber 1g • Added Sugars 0g • Protein 27g
Dietitian’s Note
Pair this high-protein dish with a fiber source. Serving over quinoa or brown rice or adding beans to the recipe would increase the fiber content.
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Nutrition per serving (12 servings)
Calories 410 • Total Fat 31g • Saturated Fat 12g • Sodium 240mg • Total Carbohydrates 5g • Dietary Fiber 1g • Added Sugars 0g • Protein 27g
Dietitian’s Note
Pair this high-protein dish with a fiber source. Serving over quinoa or brown rice or adding beans to the recipe would increase the fiber content.
