Searsucker’s Pedernales Chili
Searsucker's Pedernales Chili
Ground beef and pork shoulder chili slow cooked to perfection from Executive Chef Tommy Simpson at Searsucker Austin.
Brown both the ground beef and pork in a pot, strain off all the fat. Return the meat to the pot and place on the stove at medium heat.
Next add the onions and garlic and cook approx. 5 min, stirring occasionally. Then add all the dried spices (oregano, cumin, chili powder). Next add the tomatoes and chicken stock. Bring to a boil and then lower the heat to a simmer.
Finally cover the chili and allow to slow cook until proper consistency is achieved (60-90 in depending). Season with salt to taste and Enjoy.