Pedernales River Chili Con Carne v. 2.0

recipe submitted by Tim Lewallen from Nacogdoches, TX

This recipe is a slight variation on Lady Bird Johnson's chili recipe that was a favorite with LBJ. It is easy to prepare ahead of time and freeze in a freezer bag to reheat at camp or you can do the cooking at camp in a dutch oven.

Ingredients

4 pounds of lean beef, chili or hamburger grind
2 tablespoons of bacon drippings
1 large white onion, chopped
2 teaspoons of minced garlic
3 teaspoons of salt
1 teaspoon of Mexican oregano
1 teaspoon of ground cumin
1 28 ounce can of diced tomatoes
1 15 ounce can of tomato paste
2 cups of boiling water
6 tablespoons of chili powder

Directions

  1. Melt the bacon drippings
  2. Add the meat and brown. Drain off excess grease.
  3. Stir in the onions and garlic and cook until they are translucent.
  4. Stir in the remaining ingredients and simmer for an hour with the lid OFF.


Chow down!

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