LBJ's Pedernales River Chili
Author: 
 
Ingredients
  • 4 pounds coarsely ground lean beef chuck or venison shoulder
  • 1 large yellow onion, peeled and coarsely chopped
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 2 Tablespoons chili powder (or more to taste)
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoons salt, or to taste
  • 6 dashes hot red pepper sauce (more or less to taste)
  • 2 cups water
  • 1-1/2 cups canned crushed tomatoes
  • Oyster crackers, for serving
Instructions
  1. Place beef and onions in Dutch oven over medium heat and cook, stirring, until no longer pink. Add garlic and stir another minute.
  2. Add all remaining ingredients, bring to a boil, then reduce heat to a simmer. Cook, uncovered, stirring occasionally, for 1-1/2 hours. Skim off any excess fat and taste for chili powder and salt and adjust accordingly. (I liked more spice!) Serve with oyster crackers.
Recipe by The Culinary Cellar at https://theculinarycellar.com/american-century-cookbook/