Pedernales River Chili
Dive into the bold and hearty flavors of Pedernales River Chili, a Texas-inspired classic that’s perfect for a cozy family dinner or game-day feast. This rich and robust chili combines tender, seasoned ground beef with aromatic sautéed onions, minced garlic, and the fiery kick of fresh jalapeños. A savory blend of chili powder, cumin, and oregano infuses every bite with authentic Southwestern flair, while canned diced tomatoes and tomato sauce create a luscious, slow-simmered base. Ready in just over an hour, this one-pot wonder is a fuss-free favorite that pairs beautifully with cornbread or tortilla chips. Customize with toppings like shredded cheese, sour cream, or green onions for a personalized touch. Whether you're craving comfort food or seeking a crowd-pleaser, Pedernales River Chili delivers big on flavor and simplicity.
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Recipe Information
Ingredients
- 2 pounds ground beef
- 1 large yellow onion
- 4 whole garlic cloves
- 28 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 2 whole jalapeño peppers
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 1 cup water
- 1 tablespoon vegetable oil (optional, for frying)
Instructions
Heat a large, heavy-bottomed pot or Dutch oven over medium heat. If your ground beef is lean, add 1 tablespoon of vegetable oil to the pot.
Add the ground beef to the pot and cook, breaking it up with a spoon, until browned and fully cooked. Drain excess fat if necessary and set the beef aside.
Finely chop the large yellow onion and mince the garlic cloves. Slice the jalapeño peppers, removing the seeds if you prefer less heat.
In the same pot, add the chopped onion and garlic. Sauté for 3–4 minutes until the onion is soft and translucent.
Add the cooked ground beef back to the pot, along with the sliced jalapeños, chili powder, ground cumin, dried oregano, salt, and black pepper. Stir well to coat the beef and aromatics with the spices.
Pour in the canned diced tomatoes (with their juices), the tomato sauce, and 1 cup of water. Stir everything together to combine.
Bring the mixture to a gentle boil over medium heat. Once it begins to boil, reduce the heat to low and cover the pot.
Simmer the chili for 1 hour, stirring occasionally to prevent sticking. If the chili becomes too thick, add a little more water to reach your desired consistency.
Taste and adjust seasoning as needed before serving.
Serve hot, topped with optional garnishes like shredded cheese, chopped green onions, or sour cream, if desired. Enjoy with cornbread or tortilla chips!
Nutrition Facts
Calories |
3004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 6348 mg | 276% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 40.0 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 495 mg | 38% | |
| Iron | 33.3 mg | 185% | |
| Potassium | 5201 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
