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
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.