pedernales river chili
Pedernales River Chili
This is the chili that was always cooked at the LBJ Ranch in Texas. It was a favorite of Lyndon B. Johnson. He ate this with saltine crackers and a glass of ice cold milk.
4 pounds coarsely-ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon Mexican oregano
1 teaspoon ground cumin seeds
6 teaspoons red chili powder
2 (16 ounce) cans tomatoes
Salt, to taste
2 cups hot water
Put the meat, onion and garlic in a large pot and sear until light brown. Add the remaining ingredients. Bring to a boil, lower the heat, and simmer, covered, for 1 hour. Let cool, then refrigerate. Skim the congealed fat from the top. Reheat the chili to serve.
Serves 12.
People in their handling of affairs often fail when they are about to succeed. If one remains as careful at the end as he was at the beginning, there will be no failure. — Lao Tzu
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headquarters chili
Headquarters Chili
Source: Marlboro Country Cookin Brochure 1992
3 pounds lean coarsely ground beef
2 small green peppers, chopped
2 medium onions, thinly sliced
2 cloves garlic, crushed
1/4 cup cooking oil
3 (1 pound) cans tomatoes
3 tablespoons chili powder
2 teaspoons crushed cumin seeds or ground cumin
1/4 teaspoon Tabasco sauce
1 cup water
3 (15 ounce) cans pinto or kidney beans
Cook beef, green peppers, onions and garlic in oil in a cast iron kettle until beef is lightly browned. Add all ingredients except beans. Cover and simmer for 45 minutes.
Stir in undrained beans; cover and simmer for 25 minutes.
Human beings, by changing the inner attitudes of their minds, can change the outer aspects of their lives. — William James
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frijole mole chili
Frijole Mole Chili
Yield: 6 servings
2 cups coarsely chopped onions
2 cloves garlic, minced
2 tablespoons vegetable oil
1 (15 ounce) can dark red kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (28 ounce) can whole tomatoes, undrained, coarsely chopped
1 large green bell pepper, cut into 1/2-inch pieces
1 cup picante sauce
2 tablespoons unsweetened cocoa
2 teaspoons ground cumin
1 teaspoon oregano leaves, crushed
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Dash of ground cloves (optional)
Optional Toppings
Sour cream
Chopped cilantro
Shredded Monterey jack cheese
Cook onion and garlic in oil in large saucepan or Dutch oven until onion is tender but not brown.
Add remaining ingredients except optional toppings; bring to a boil.
Reduce heat; cover and simmer 10 minutes. Uncover; continue to simmer 10 minutes, stirring occasionally.
Ladle into bowls; garnish as desired and serve with additional picante sauce.
Makes 6 servings - about 8 cups.
Press any key… no, no, no, NOT THAT ONE — Anon.
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