Pedernales River Chili With Duck Recipes

LADY BIRD JOHNSON'S PEDERNALES RIVER CHILI

Steps:

• Cook the meat, onion and garlic in a Dutch oven over medium heat, stirring, until lightly browned. Stir in the oregano, cumin, chile powder, tomatoes, hot sauce, salt and 2 cups hot water. Bring to a boil, lower heat and simmer, covered, for about 1 hour, skimming off the fat as it cooks.

LADY BIRD JOHNSON'S PEDERNALES RIVER CHILI RECIPE - (5/5)

Steps:

• Combine the beef, onion and garlic in a skillet and sear until the meat is lightly browned. Transfer this mixture to a large pot, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer for an hour. When done, transfer the chili to a bowl and place it in the refrigerator. When the fat has congealed on top, remove it with a spoon. Reheat the chili and serve it as LBJ liked it--without beans and accompanied with a glass of milk and saltine crackers. Garnish with grated cheddar cheese and sliced green onions

PEDERNALES RIVER CHILI

Steps:

• Place meat, onion and garlic in a large, heavy frying pan or Dutch oven; cook unti light coloured.
• Add remaining ingredients.
• Bring to a boil, lower heat, and simmer for about 1 hour; skim off fat during cooking.

PEDERNALES RIVER CHILI

Steps:

• Put oil in a heavy pan over med. heat and add the steak and onion. Cook until meat loses red color and onions are translucent. Push the meat to the side of the pan and toast the tomato paste. Add the garlic and cook for a minute. Add the remaining ingredients except the salt and bring to boil. Lower the heat and simmer uncovered for about an hour. Skim occasionally and season with salt.

PEDERNALES RIVER CHILI WITH DUCK

Steps:

• Melt the bacon drippings in a large saute pan over medim-high heat.
• Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.
• Add the onion and garlic, and cook until the onions are translucent.
• Stir in the salt, oregano, cumin, water and tomatoes.
• Gradually stir in the ground chile. This is a spicy, but not blazing hot, recipe. Try it with all the chile the first time; you can always cut down the next time if you want to.
• Bring it to a boil, then lower the heat and simmer uncovered for 1 hour. Stir occasionally.
• Add the kidney beans after all is cooked. Let them heat in in the chili before you serve it or turn it off if you are not serving it right way.