PEDERNALES RIVER CHILI RECIPE
Pedernales
River Chili
A Texas tradition
RECIPE BY MRS. LYNDON B. JOHNSON
Ingredients
• 4 Pounds Chili Meat (Coarsely-
Ground Round Steak or well-
trimmed chuck)
• 1 Large Onion, Chopped
• 2 Cloves Garlic
• 1 Teaspoon Ground Oregano
• 1 Teaspoon Comino Seed
• 6 Teaspoons Chili Powder (or more,
if needed)
• 1 1/2 Cups Canned Whole Toma-
toes
• 2-6 Generous Dashes Liquid Hot
Sauce
• 2 Cups Hot Water
• Salt to Taste
Instructions
1. Place meat, onion and garlic in
large, heavy pan or dutch oven,
cook until light in color. Add oreg-
ano, comino seed, chili powder, to-
matoes, hot pepper sauce, salt and
hot water.
2. Bring to a boil, lower heat and sim-
mer for about 1 hour. Skim off fat
during cooking.
T HE T EX AS F O O D I E
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