Pedernales River Chili

Course : Chili
Serves: 8
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3 tablespoons Bacon grease
4 pounds Lean round steak, coarse ground
2 Medium onion coarse chopped
4 Cloves garlic finely chopped
3 teaspoons Salt
1 tablespoons Dried, ground oregano
3 teaspoons Fresh ground cumin
2 cup Boiling water
32 ounces stewed tomatoes, chopped
8 tablespoons Chili powder
6 tablespoons Tabasco sauce*

Preparation / Directions:

Melt the bacon grease in a large skillet over a med-high heat. Add meat and brown. Add onions and garlic then cook until the onions are getting translucent. Stir in the tomatoes, chili sauce, oregano, cumin, and water. Stir, cook, and add in the Tabasco sauce. Stir every few minutes while it cooks for 30-45 minutes on low heat.

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