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