posted by KirstenC 04-20-99 10:55 PM
Lady Bird Johnson's Chili
4 lbs ground beef
4 cups sliced onions
4 cloves garlic, chopped
Two 8-oz cans tomato sauce
6 Tbsp chili powder*
2 chili pods, ground**
2 tsp cumin or comino, ground
2 tsp Mexican oregano
salt and pepper to taste
4 cups cooked pinto beans***
Brown meat in heavy skillet in oil, stirring with fork to separate. Add onions and garlic, cook a few minutes. Stir in tomato sauce and seasonings, cover and cook over low heat 4 minutes. Remove cover and add beans.
Cook 15-20 minutes longer. Add water if necessary. Serve with grated cheddar cheese and diced onions sprinkled over, with jalepeno cornbread on the side and ice cold beer or iced tea.
*Start with 3 tbsp and add, taste until you reach the heat you desire - this is always what we've done but I realize some folks are sensitive to the spice.
**You can use the crushed red peppers that folks sprinkle on pizza if you have that on hand - use to taste.
***I have always soaked the beans overnight, then cooked them the next day before making, but there's nothing says you can't used canned pinto beans for this recipe - it would sure make it go faster.
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