Pedernales River Chili Recipes

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LADY BIRD JOHNSON'S PEDERNALES RIVER CHILI RECIPE - (5/5)



Lady Bird Johnson's Pedernales River Chili Recipe - (5/5) image

Provided by á-4174

Number Of Ingredients 10

4 pounds coarsely ground beef
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon oregano
1 teaspoon ground cumin
6 teaspoons red chile powder (or more for heat)
2 16-ounce cans tomatoes
2 cups hot water
Salt to taste
Grated cheddar cheese and sliced green onions for garnish

Steps:

  • Combine the beef, onion and garlic in a skillet and sear until the meat is lightly browned. Transfer this mixture to a large pot, add the remaining ingredients, and bring to a boil. Reduce the heat and simmer for an hour. When done, transfer the chili to a bowl and place it in the refrigerator. When the fat has congealed on top, remove it with a spoon. Reheat the chili and serve it as LBJ liked it--without beans and accompanied with a glass of milk and saltine crackers. Garnish with grated cheddar cheese and sliced green onions

PEDERNALES RIVER CHILI



Pedernales River Chili image

The book, Chili-Lovers' Cook Book, is a collection of chili recipes compiled from many different sources, including cookoffs, community cookbooks, and more. This recipe's source is a Mrs. Lyndon B. Johnson of Stonewall, Texas. :-)

Provided by Lennie

Categories     Vegetable

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 10

4 lbs coarsely ground round steaks (, or chuck, well trimmed)
1 large onion, chopped
2 cloves garlic, chopped
1 teaspoon ground oregano
1 teaspoon cumin seed (the recipe calls for "comino seed" so I'm guessing that's cumin)
6 teaspoons chili powder
1 1/2 cups canned whole tomatoes
2 -6 dashes liquid hot pepper sauce
salt
2 cups hot water

Steps:

  • Place meat, onion and garlic in a large, heavy frying pan or Dutch oven; cook unti light coloured.
  • Add remaining ingredients.
  • Bring to a boil, lower heat, and simmer for about 1 hour; skim off fat during cooking.

LADY BIRD JOHNSON'S PEDERNALES RIVER CHILI



Lady Bird Johnson's Pedernales River Chili image

This recipe, from former first lady Lady Bird Johnson, was featured in the 2011 exhibition "What's Cooking, Uncle Sam?" at the National Archives in Washington.

Provided by Jennifer Steinhauer

Categories     dinner, easy, one pot, main course

Time 1h10m

Yield 12 servings

Number Of Ingredients 9

4 pounds ground beef
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
2 tablespoons chili powder, or to taste
1 1/2 cups canned tomatoes, cut up
2 to 6 dashes hot sauce, or to taste
Salt to taste

Steps:

  • 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.

Nutrition Facts : @context http, Calories 399, UnsaturatedFat 14 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 12 grams, Sodium 456 milligrams, Sugar 1 gram, TransFat 2 grams

PEDERNALES RIVER CHILI WITH DUCK



Pedernales River Chili With Duck image

Make and share this Pedernales River Chili With Duck recipe from Food.com.

Provided by Chef TraceyMae

Categories     Duck

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

3 tablespoons bacon drippings
4 lbs duck breasts, filets coarsely ground
1 large onion, coarsely ground
2 -3 medium garlic cloves, finely chopped
3 teaspoons salt
1 teaspoon dried oregano (preferably Mexican)
1 teaspoon ground cumin
2 cups boiling water
1 (32 ounce) can whole tomatoes
4 tablespoons ground hot red chili peppers
2 tablespoons ground mild red chili peppers
3 (15 ounce) cans kidney beans

Steps:

  • Melt the bacon drippings in a large saute pan over medim-high heat.
  • Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.
  • Add the onion and garlic, and cook until the onions are translucent.
  • Stir in the salt, oregano, cumin, water and tomatoes.
  • Gradually stir in the ground chile. This is a spicy, but not blazing hot, recipe. Try it with all the chile the first time; you can always cut down the next time if you want to.
  • Bring it to a boil, then lower the heat and simmer uncovered for 1 hour. Stir occasionally.
  • Add the kidney beans after all is cooked. Let them heat in in the chili before you serve it or turn it off if you are not serving it right way.

Nutrition Facts : Calories 667.4, Fat 30.7, SaturatedFat 8.7, Cholesterol 312.9, Sodium 1550.9, Carbohydrate 30.9, Fiber 8.8, Sugar 7.4, Protein 65.3

PEDERNALES RIVER CHILI



Pedernales River Chili image

Time 1h5m

Number Of Ingredients 13

4 pounds chili beef stew meat
8 tablespoons bacon drippings
1 large onion, chopped
2 cloves garlic
1 tablespoon ground oregano
1 teaspoon comino seed
1 string dried mushrooms
6 teaspoons chili powder
1/2 cup canned whole tomato
2 (2 1/2-pound) can kidney beans, light or dark
6 dashes liquid hot pepper sauce (Tabasco®, preferably the green Tabasco®)
salt and pepper to taste
2 cups hot water

Steps:

  • Chili meat is coarsely ground round steak or well-trimmed chuck meat. If specially ground, ask the butcher to use 3/4-inch plate for coarse grind. Place the ground meat, onions, garlic, and bacon drippings in a large heavy frying pan or Dutch oven. Cook until light colored. Add the oregano, the comino seed, chili powder, tomatoes, kidney beans, hot pepper sauce, dried mushrooms, salt, and hot water. Bring to a boil, lower heat and simmer about 1 hour. Skim off the fat during the cooking. Serve hot in individual casseroles. Author's note: Instead of hot water, I prefer 2 cups chicken stock or 2 cups beef stock or 2 cups veal stock. I also let the chili sit overnight, at least for 24 hours, preferably 48 hours, before serving. This chili can also be served by taking a large hard roll and cutting out the center and then pouring the chili in the hard roll and baking it in the oven. When it comes out, top it with shredded cheddar cheese and a dollop of sour cream.

Nutrition Facts : Nutritional Facts Serves

PEDERNALES RIVER CHILI



PEDERNALES RIVER CHILI image

Categories     Soup/Stew     Beef

Yield 8-10 servings

Number Of Ingredients 10

4-5 lbs. coarsely ground round steak or well-trimmed chuck
1 lrg. onion, chopped
3 garlic cloves, minced
2 t. minced oregano
1 t. ground cumin
2-4 T chile powder
6 lrg. ripe tomatoes, banched, peeled seeded and diced
3 T. tomato paste
2 c. hot water, brown veal stock or chicken stock
S&P to taste

Steps:

  • Put oil in a heavy pan over med. heat and add the steak and onion. Cook until meat loses red color and onions are translucent. Push the meat to the side of the pan and toast the tomato paste. Add the garlic and cook for a minute. Add the remaining ingredients except the salt and bring to boil. Lower the heat and simmer uncovered for about an hour. Skim occasionally and season with salt.

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