Lady Bird Johnson's Pedernales River Chili
4 lbs chili meat (beef chuck in ¼-inch dice, or coarse-grind chuck)
1 large onion, chopped
2 cloves garlic, minced
1 tsp dried Mexican oregano
2 Tbs chili powder
1 tsp ground cumin
2 – 6 dashes Tabasco sauce
1-1/2 cups canned whole tomatoes w/liquid
2 cups hot water
Salt to taste
2 cups grated sharp Cheddar cheese
1 cup chopped mixed red and green onion
1 – 2 sliced fresh jalapeños
Sauté meat, onion and garlic in large pot or Dutch oven over medium-high heat and cook until lightly browned. Drain off excess fat. Add oregano, chili powder, cumin, hot sauce, tomatoes and hot water. Bring to a boil, lower the heat and simmer for 1 hour. Skim off excess fat while cooking, add salt to taste.
Serve hot, garnished with cheese, onion and sliced fresh jalapeños.
1 large onion, chopped
2 cloves garlic, minced
1 tsp dried Mexican oregano
2 Tbs chili powder
1 tsp ground cumin
2 – 6 dashes Tabasco sauce
1-1/2 cups canned whole tomatoes w/liquid
2 cups hot water
Salt to taste
2 cups grated sharp Cheddar cheese
1 cup chopped mixed red and green onion
1 – 2 sliced fresh jalapeños
Sauté meat, onion and garlic in large pot or Dutch oven over medium-high heat and cook until lightly browned. Drain off excess fat. Add oregano, chili powder, cumin, hot sauce, tomatoes and hot water. Bring to a boil, lower the heat and simmer for 1 hour. Skim off excess fat while cooking, add salt to taste.
Serve hot, garnished with cheese, onion and sliced fresh jalapeños.
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