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Pedernales River Chili



• 4 pounds round steak or chuck roast – trimmed and coarsely ground
(a chili grind). ½-inch cubes work.
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 6 teaspoons chili powder
• 2 (16-ounce) cans whole tomatoes, cut up
• 2 to 6 dashes hot sauce (or to taste)
• Salt to taste
• 2 cups hot water


Cooking 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 a 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 or until the meat is tender.
Remove from heat. Skim off grease and serve, topped with your favorite condiments.

Randy Hoelscher is a transplanted Texan and half-time RGV resident. A long-time cooking enthusiast, he enjoys being “The Border Cook,” spreading the work about Mexican and Tex-Mex Cuisine on his web site – TheBorderCook.com – as well as on social media.

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