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Name: Lbj Pedernales River Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 lg Onion chopped; 1 1/2 c Canned whole tomato; 2 Garlic minced; 1/2 sm White onion; 1 1/2 Inch cinnamon stick; Small triangular wedges; 1 ts Oregano; 2 c Hot water; 2 ds Liquid hot pepper sauce; Chuck, well trimmed, ground; 1 ts Cumin seed; Salt to taste; 6 ts Chili powder; The pork:; 1/4 ts Dried oregano, Mexican if; Jim Vorheis; 1/2 lb (1 heaped cup) lentils,; 5 sm Chilies anchos, cleaned of; 1 tb Melted lard or safflower oil; 1 Garlic clove, peeled and; 1/4 lb Tomatoes, broiled; 1 md Plantain (about 8-oz),; 1 lb Boneless stewing pork, cut; Sea salt to taste; Lightly toasted; 2 Thick pineapple slices,; Sea salt to taste; The seasoning and final; 1 Whole clove; 1/4 Inch cubes

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INGREDIENTS

1 lg Onion ; chopped
1 1/2 c Canned whole tomato
2 Garlic ; minced
1/2 sm White onion
1 1/2 Inch cinnamon stick
Small triangular wedges
1 ts Oregano
2 c Hot water
2 ds Liquid hot pepper sauce
Chuck, well trimmed, ground
1 ts Cumin seed
Salt to taste
6 ts Chili powder
The pork:
1/4 ts Dried oregano, Mexican if
Jim Vorheis
1/2 lb (1 heaped cup) lentils,
5 sm Chilies anchos, cleaned of
1 tb Melted lard or safflower oil
1 Garlic clove, peeled and
1/4 lb Tomatoes, broiled
1 md Plantain (about 8-oz),
1 lb Boneless stewing pork, cut
Sea salt to taste
Lightly toasted
2 Thick pineapple slices,
Sea salt to taste
The seasoning and final
1 Whole clove
1/4 Inch cubes
4 lb Venison, bite size

Servings

INSTRUCTIONS

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot pepper sauce (more or less to taste), and salt. Bring to a boil, lowering heat, and simmer for one hour. Skim off fat during cooking.

NOTES

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Lbj Pedernales River Chili

1 lg Onion chopped
1 1/2 c Canned whole tomato
2 Garlic minced
1/2 sm White onion
1 1/2 Inch cinnamon stick
 Small triangular wedges
1 ts Oregano
2 c Hot water
2 ds Liquid hot pepper sauce
 Chuck, well trimmed, ground
1 ts Cumin seed
 Salt to taste
6 ts Chili powder
 The pork:
1/4 ts Dried oregano, Mexican if
 Jim Vorheis
1/2 lb (1 heaped cup) lentils,
5 sm Chilies anchos, cleaned of
1 tb Melted lard or safflower oil
1 Garlic clove, peeled and
1/4 lb Tomatoes, broiled
1 md Plantain (about 8-oz),
1 lb Boneless stewing pork, cut
 Sea salt to taste
 Lightly toasted
2 Thick pineapple slices,
 Sea salt to taste
 The seasoning and final
1 Whole clove
1/4 Inch cubes
4 lb Venison, bite size

Place meat, onion and garlic in a large heavy skillet or Dutch oven. Cook  until light colored. Add oregano, cumin, water, chili powder, tomatoes, hot  pepper sauce (more or less to taste), and salt. Bring to a boil, lowering  heat, and simmer for one hour. Skim off fat during cooking.

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Nutrition

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Serving Size: 1 Serving (451g)
Recipe Makes: 8 Servings

Calories: 22
Calories from Fat: 4 (18%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 82.5mg		3 %
Potassium 95.6mg		3 %
Total Carbohydrate 4.6g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 3.3g
Protein 0.7g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 22

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