Lady Bird Johnson's Pedernales River Chili
Updated Feb. 18, 2021
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
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Ingredients
- 4pounds ground beef
- 1large onion, chopped
- 2garlic cloves, minced
- 1teaspoon dried oregano
- 1teaspoon ground cumin
- 2tablespoons chili powder, or to taste
- 1½cups canned tomatoes, cut up
- 2 to 6dashes hot sauce, or to taste
- Salt to taste
Nutritional analysis per serving (12 servings)
399 calories; 31 grams fat; 12 grams saturated fat; 2 grams trans fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 27 grams protein; 456 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the meat, onion and garlic in a Dutch oven over medium heat, stirring, until lightly browned. Stir in the oregano, cumin, chile powder, tomatoes, hot sauce, salt and 2 cups hot water. Bring to a boil, lower heat and simmer, covered, for about 1 hour, skimming off the fat as it cooks.
Private Notes
Comments
Didn’t have enough chili flavor for us, nor was it thick enough. I added a small can of tomato paste and a heaping tablespoon of Better Than Bouillon Chili Base, plus a little a garlic salt. That did the trick. I expect it’ll be even better tomorrow!
Note that this is the recipe as given on the recipe card in the LJB Library, so...
This recipe was published back in the 1970’s in the Friends Magazine put out by the Chevy Company for its customers who bought their cars. There were also 2 other chili recipes, one being a Jailhouse Chili. There was a write up on the history of the food. According to the article, beans are not in a true Chili, but I always added a can of kidney beans, and often sliced up a banana pepper, seeds included. It would make it hotter. It has always been my go-to recipe. My family loves it.
when I use brisket, it must be cooked separately, slow and long. I use a rub during this stage similar to the spices in the recipe, and marinate the brisket overnight before cookin it for 8-12 hours. Then, I essentially follow the traditional recipe adapted for an Instapot Dutch oven, replacing the oil but sear 4 strips of bacon which I remove and use the bacon grease to cook the onion and garlic before adding the brisket, bacon and other ingredients,following the recipe .
Best chili ever!
Four pounds of beef and only two tablespoons of chili powder, double it at least, depends on the brand of chili powder Similarly, bump it up to a tablespoon of oregano and cumin Thicken with massa