Pedernales River Chili

Mark Priestley

2 Tbsp extra virgin olive oil
2 pounds coarse chili grind chuck roast
2 onions, coarsely chopped
1 red bell pepper, sliced then chopped in half
3 cloves garlic pressed
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
2 cups of tomato juice
15 oz can of diced tomatoes
2 Tbsp medium dixon chile powder
3 Tbsp mild red hatch chile powder

Cook the meat in the olive oil.  Break up any large lumps until it is evenly browned.  Shift the meat to one side to give you some space.  Add the onions, garlic and red bell pepper.  Cook until the onions are translucent.  Shift everything to the edges of the pan.

Bloom the chile powder by adding to the pan and letting it roast for 30 seconds.  Add the salt, oregano, cumin, tomato juice and tomatoes.  Mix everything together.  Bring to a boil, and then simmer uncovered for an hour, stirring several times.   

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