Pedernales River Chili

The finished product Submitted by Tim Lewallen
The finished product Submitted by Tim Lewallen
This is a variation on the recipe used by Lady Bird Johnson. You can eat it right away but it is better the next day after the flavors have had a chance to meld and mellow. You can vary the heat by using mild and hot chili powders.


6 to 8


4 pounds of lean beef, chili or hamburger grind 2 tablespoons of bacon drippings 1 large white onion, chopped 2 teaspoons of minced garlic 3 teaspoons of salt 1 teaspoon of Mexican oregano 1 teaspoon of ground cumin 1 28 ounce can of diced tomatoes 1 15 ounce can of tomato paste 2 cups of boiling water 6 tablespoons of chili powder

Nutritional information

No nutrition information available


Melt bacon drippings in a large stock pot. Add ground beef. Brown and drain. Stir in onions and garlic and cook until translucent. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for an hour uncovered. Stir occasionally.