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Pedernales River Chili Recipe By Lady Bird Johnson

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Beef chili in a bowl with chopped onions, cheese, and sour cream

This simple to execute chili recipe featuring ground beef is a guaranteed home run for family and guests

This favor-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.

Pedernales River Chili Recipe


Ground beef chili in bowl
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.58 from 45 votes
Inspired by a favorite of Lady Bird Johnson, this chili recipe is simple to prepare but full of flavor.

Serve with: A stout or porter.


Course:
Dinner
,
Main Course
Cuisine:
American
Author: Meathead

Makes:

Servings: 12 servings

Takes:

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes

Ingredients

  • 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
Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:

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

Method

  • 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.

Related articles

Published On: 2/11/2021 Last Modified: 5/8/2021

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  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

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