This simple-to-execute chili recipe featuring ground beef is a guaranteed home run for family and guests
This flavor-packed ground beef chili is adapted from a recipe by Lady Bird Johnson, found on a 3×5 inch card in the stacks of the LBJ Library in Austin, TX.
Serve with: A stout or porter.
- 4 pounds ground beef
- 1 large onion
- 2 garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon cumin powder
- 1 1/2 cups canned tomatoes
- 2 tablespoons chili powder (or less if you do not want as much heat)
- 2 cups hot water
- hot sauce
- Morton Coarse Kosher Salt
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
- Prep. Chop the onion.
- Press the garlic with a garlic press or mince.
- Coarsely chop the tomatoes.
- Cook. Pre-heat a Dutch oven over medium heat. Add the meat, chopped onion, and garlic. Cook until lightly browned, stirring frequently.
- Stir in the oregano, cumin, tomatoes, chili powder, and cups hot water. Bring to a boil, lower heat and simmer, covered, for about 1 hour, skimming off the fat as it cooks. Add salt and hot sauce to taste.
- Serve. Serve immediately along with extra hot sauce and such condiments as grated cheese, sour cream, and sliced jalapeños.
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.