Best 6 Pedernales River Chili Recipes

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**Unleash a Symphony of Flavors: Embark on a Culinary Journey with Pedernales River Chili and Its Diverse Recipe Variations**

Savor the rich and smoky essence of Pedernales River Chili, a Texan culinary masterpiece that embodies the spirit of bold flavors and hearty comfort. This tantalizing dish, originating from the heart of the Lone Star State, has captivated taste buds for generations with its unique blend of spices, tender meats, and an array of beans, creating a symphony of textures and flavors. Embark on a culinary adventure as we explore the diverse recipes featured in this article, each offering a distinct interpretation of this beloved chili. From the classic rendition bursting with beefy goodness to vegetarian and vegan alternatives that showcase the versatility of plant-based ingredients, these recipes cater to every palate and dietary preference. Prepare to be tantalized by the aromatic fusion of chili peppers, cumin, garlic, and a secret blend of herbs, all simmering together to create a harmonious balance of heat, smokiness, and depth of flavor. Whether you prefer a traditional approach or crave a modern twist, the Pedernales River Chili recipes in this article will guide you towards an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

LADY BIRD JOHNSON'S PEDERNALES RIVER CHILI



Lady Bird Johnson's Pedernales River Chili image

This recipe, from former first lady Lady Bird Johnson, was featured in the 2011 exhibition "What's Cooking, Uncle Sam?" at the National Archives in Washington.

Provided by Jennifer Steinhauer

Categories     dinner, easy, one pot, main course

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

4 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons chili powder, or to taste
1 1/2 cups canned tomatoes, cut up
2 to 6 dashes hot sauce, or to taste
Salt to taste

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.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 12 grams, Sodium 456 milligrams, Sugar 1 gram, TransFat 2 grams

PEDERNALES RIVER CHILI



Pedernales River Chili image

The book, Chili-Lovers' Cook Book, is a collection of chili recipes compiled from many different sources, including cookoffs, community cookbooks, and more. This recipe's source is a Mrs. Lyndon B. Johnson of Stonewall, Texas. :-)

Provided by Lennie

Categories     Vegetable

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 10

4 lbs coarsely ground round steaks (, or chuck, well trimmed)
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon ground oregano
1 teaspoon cumin seed (the recipe calls for "comino seed" so I'm guessing that's cumin)
6 teaspoons chili powder
1 1/2 cups canned whole tomatoes
2 -6 dashes liquid hot pepper sauce
salt
2 cups hot water

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



PEDERNALES RIVER CHILI image

Categories     Soup/Stew     Beef

Yield 8-10 servings

Number Of Ingredients 10

4-5 lbs. coarsely ground round steak or well-trimmed chuck
1 lrg. onion, chopped
3 garlic cloves, minced
2 t. minced oregano
1 t. ground cumin
2-4 T chile powder
6 lrg. ripe tomatoes, banched, peeled seeded and diced
3 T. tomato paste
2 c. hot water, brown veal stock or chicken stock
S&P to taste

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



PEDERNALES RIVER CHILI image

This recipe is a family recipe. It's Good anytime.

Provided by JANET JORDAN

Categories     Chili

Time 1h15m

Number Of Ingredients 11

4 lb chili meat
1 large onion chopped
2 clove garlic
1 tsp ground oregano
1 tsp comino seed ( comino seed is before it's ground to cumin)
6 tsp chili powder
1 1/2 c canned whole tomatoes
2 to 6 dash(es) liquid hot pepper sauce
salt to taste
2 c hot water
juice of two limes (if wanted )

Steps:

  • 1. Place meat, onions and garlic in large, heavy fry pan or Dutch oven. cook until light colored
  • 2. Add oregano, comino seed, chili powder, tomatoes, hot pepper sauce, salt and hot water.
  • 3. Bring to a boil, lower heat and simmer about 1 hour. Skim off fat during cooking

PEDERNALES RIVER CHILI



Pedernales River Chili image

Time 1h5m

Number Of Ingredients 13

4 pounds chili beef stew 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
1/2 cup canned whole tomato
2 (2 1/2-pound) can kidney beans, light or dark
6 dashes liquid hot pepper sauce (Tabasco®, preferably the green Tabasco®)
salt and pepper to taste
2 cups hot water

Steps:

  • Chili meat is coarsely ground round steak or well-trimmed chuck meat. If specially ground, ask the butcher to use 3/4-inch plate for coarse 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 about 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 for 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.

Nutrition Facts : Nutritional Facts Serves

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



Lady Bird Johnson's Pedernales River Chili Recipe - (5/5) image

Provided by á-4174

Number Of Ingredients 10

4 pounds coarsely ground beef
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon oregano
1 teaspoon ground cumin
6 teaspoons red chile powder (or more for heat)
2 16-ounce cans tomatoes
2 cups hot water
Salt to taste
Grated cheddar cheese and sliced green onions for garnish

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

Tips:

  • Sear the meat: Searing the meat before adding it to the chili helps develop flavor and caramelize the proteins.
  • Use a variety of chiles: Using a mix of chiles, such as ancho, guajillo, and chipotle, adds depth and complexity to the chili's flavor.
  • Don't be afraid to experiment with spices: Chili is a great dish to experiment with different spices, such as cumin, oregano, and paprika. Add them to taste until you achieve the desired flavor profile.
  • Simmer the chili for a long time: Simmering the chili for at least 2 hours, or even longer, allows the flavors to meld and develop. The longer you simmer it, the better it will taste.
  • Serve with your favorite toppings: Chili is a versatile dish that can be served with a variety of toppings, such as cheese, sour cream, onions, and cilantro. Experiment with different toppings to find your favorites.

Conclusion:

Pedernales River Chili is a delicious and easy-to-make chili that is perfect for a cold night. With its combination of beef, pork, and sausage, this chili is sure to please everyone at the table. The smoky flavor of the chipotle peppers and the rich, complex flavor of the ancho and guajillo peppers make this chili truly special. So next time you're looking for a hearty and flavorful chili, give Pedernales River Chili a try!

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