Name: Pedernales River Chili
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Southwestern American
Ingredients: 2 pounds of beef chuck, diced into bite-sized pieces; 2 tablespoons of vegetable oil; 1 large onion, diced; 4 cloves of garlic, minced; 1 can (14.5 oz) of diced tomatoes; 2 cups of beef broth; 1 can (15 oz) of kidney beans, drained and rinsed; 1 can (6 oz) of tomato paste; 1 tablespoon of chili powder; 1 teaspoon of cumin; 1 teaspoon of paprika; 1 teaspoon of oregano; Salt and pepper, to taste; Optional toppings: shredded cheese, sour cream, sliced green onions, and chopped cilantro

Instructions

Heat the vegetable oil in a large pot over medium-high heat. Add the diced beef and cook until browned on all sides, about 5-7 minutes.
Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
Stir in the diced tomatoes, beef broth, kidney beans, and tomato paste. Bring the mixture to a simmer.
Add the chili powder, cumin, paprika, oregano, salt, and pepper to the pot. Stir well to combine all the ingredients.
Reduce the heat to low and let the chili simmer, partially covered, for about 1.5 to 2 hours, stirring occasionally to prevent sticking.
Taste and adjust seasonings as needed. If the chili is too thick, you can add more beef broth to reach your desired consistency.
Serve the Pedernales River Chili hot, garnished with your favorite toppings such as shredded cheese, sour cream, sliced green onions, and chopped cilantro.

Ingredients

Instructions

Nutrition Facts

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