Pedernales River Chili
Adapted from Lady Bird Johnson. This chili recipe was so requested that Mrs. Johnson had it printed on cards suitable for mailing.
Recipe makes 12 servings
4 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons chile powder, or to taste
1 1/2 cups canned tomatoes, cut up
2 to 6 dashes hot sauce, or to taste
Salt to taste.
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.