Sharing from another group

Perdenales River Chili

I think this one could be adapted to a crockpot recipe. I am going to tinker
with it, let you know how it turns out!
4 pounds coarsely ground chuck (I use lean hamburger)
1 large onion, chopped
2 cloves garlic, minced
1 (28-ounce) can whole tomatoes, undrained and chopped
2 cups water
2 Tablespoons chili powder
2 teaspoons salt
1 teaspoon ground oregano
1 teaspoon ground cumin
Combine meat, onion, and garlic in a large Dutch oven; cook over medium heat
until meat is browned, stirring to crumble.
Drain off pan drippings. Add remaining ingredients, mixing well.
Cover and simmer 1 hour, stirring occasionally.
Yield: about 12 cups. (May want to double if you want to make all of the
following recipes)
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Taco meat

Use the chili as is! It makes a great taco meat! I serve it in "soft tacos"
(burritos!) with cheese, lettuce, tomato, salsa and sour cream. MMM
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5-way chili

Serve Perdenales chili over cooked pasta. Top with cooked kidney beans
(canned is fine), cheese, and chopped onion. Just like the Hard Times Cafe (

a great chili restaurant out East!)
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Burritos for the freezer
Perdenales chili
flour tortillas
cheddar cheese
refried beans (optional)
Put about a 1/4 cup of meat (eyeball it) in the center of the tortilla, top
with cheese and beans. Roll up tightly and place seam side down on a cookie
sheet and freeze.
When frozen, put in ziploc bag.
To reheat, microwave on high for 2-3 minutes.