Lady Bird Johnson’s Pedernales Chili

Name: Lady Bird Johnson's Pedernales Chili
Total time: PT0D0H0M
Yield: makes 12 Cups
Ingredients: 4 lb. chili meat (beef chuck ground through the chili plate of a meat grinder or cut into 1/4" dice); 1 large onion, chopped; 2 cloves garlic; 1 tsp. dried Mexican oregano; 1 tsp. ground cumin; 2 Tbsp. chili powder; 1 1 ⁄ 2 cups canned whole tomatoes and their liquid; 2-6 generous dashes of liquid hot sauce; Salt

Serves
makes 12 Cups

SAVEUR EDITORS

President Lyndon B. Johnson's wife, Lady Bird, used to share this classic cowboy chili recipe freely with her guests.

Ingredients

4 lb. chili meat (beef chuck ground through the chili plate of a meat grinder or cut into 1/4" dice)
1 large onion, chopped
2 cloves garlic
1 tsp. dried Mexican oregano
1 tsp. ground cumin
2 Tbsp. chili powder
1 ¹⁄₂ cups canned whole tomatoes and their liquid
2-6 generous dashes of liquid hot sauce
Salt

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Instructions

Step 1

Sauté the meat, onion, and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off the fat while cooking. Salt to taste.

Sauté the meat, onion, and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off the fat while cooking. Salt to taste.