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Pedernales River Chili Recipe


Ground beef chili in bowl
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5 from 1 vote
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
Difficulty: Easy
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

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.