Lady Bird Johnson's Pedernales River Chili
- Total Time
- 1 hour 10 minutes
- Rating
- Notes
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Ingredients
Yield:12 servings
- 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
Ingredient Substitution Guide
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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- 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
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Cooking Notes
twwren
LaBJ would add one or two Tbs. of Massa (Mexican corn flour) to thicken. It also adds another layer of flavor!
Anne
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!
simone
I used doubled the garlic, used Wagu ground beef, added more chili powder and chili flakes to make this chili even better!
Susanne
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.
laura
We make this all the time, but 1/2 the meat and add in 32 oz beans since we are. Ore bean people than chili beans.
D. Nelson
I first made this around 1968! I kept tweeting it and actually had forgotten it was hers. I only made this quantity once for a New Years party in Pasadena, but cut it down by 2/3 for family meals Fyears. I always used Cayenne Pepper to taste instead of hot sauce, often used part ground pork instead of all beef, increased the amount of garlic, and sometimes started sautés of bell pepper with the onions. I think I also used tomato paste or sauce to thicken it up. And I think I added more cumi
Mike Czechowski
Note that this is the recipe as given on the recipe card in the LJB Library, so...
Anne
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!
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