Email to Cat      

Lady Bird Johnson's Pedernales Chili

Source of Recipe


From "The Tex Mex Cookbook"






List of Ingredients



• 4 lbs. chili meat (beef chuck cut into 1/4-inch dice)
  
• 1 large onion, chopped
  
• 2 cloves garlic, minced
  
• 1 tsp dried Mexican oregano
  
• 2 Tbsp chili powder
  
• 1 tsp ground cumin
  
• 2 to 6 dashes hot sauce
  
• 1-1/2 cups canned whole tomatoes, with their liquids
  
• 2 cups hot water
  
• Salt to taste
  
• 2 cups grated sharp Cheddar cheese
  
• 1 cup chopped mixed red and green onion
  
• 1 to 2 sliced jalapeños
  






Instructions



1. Sauté meat, onion and garlic in a large skillet over medium-high heat and cook until lightly colored.
   
   
2. Add the oregano, chili powder, cumin, hot sauce, tomatoes and hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off the fat while cooking. Add salt to taste.
   
   
3. To serve, spoon into bread bowl or regular bowl, garnish with grated cheese, chopped red and green onions and some sliced fresh jalapeños.
   
   Makes 12 cups.