Pardenales River Chili

Author

Unknown

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Recipe

Measurements	Ingredients
4 Cups	Chopped Beef
3 Cups	Chopped Onion
1 Tablespoon	Finely Minced Garlic
1 Teaspoon	Dried, Crushed Oregano
1 Teaspoon	Ground Cumin
2 Tablespoons	Chili Powder, or more - to taste
4 Cups	Canned Tomatoes, Crushed
To Taste	Salt
2 Cups	Beef Broth or boiling water

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Instructions

1. Combine the meat, onion & garlic in a heavy skillet over medium heat.
2. Cook until meat is no longer red (but not browned) & onions are soft.
3. Add spices, tomatoes & broth.
4. Simmer about 2 hours - or longer.
5. Instant beef bouillon can be used to make the broth.

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Note

Shelton adds a can of tomato paste or puree.

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