This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Lyndon Johnson's Favorite Chili
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- #14329
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
4 pounds ground beef chuck or venison
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano (preferably mexican oregano)
2 tablespoons chili powder (or more, to taste)
1 teaspoon cumin
salt, to taste
6 dashes tabasco or other hot pepper sauce
2 cups hot water
1 1/2 cup canned whole tomatoes, undrained
directions
Place the meat, onion and garlic in a Dutch oven. Cook over medium heat until the lightly browned.
Add the oregano, chili powder, cumin, salt and Tabasco. Pour in the water and tomatoes and bring to a boil. Reduce the heat to a simmer, and cook for 1 hour.
Skim fat during the cooking, if desired. Serve hot.
added by
laughingchef
nutrition data
496 calories, 38 grams fat, 3 grams carbohydrates, 33 grams protein per serving. This recipe is low in carbs.
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reviews & comments
March 6, 2020
This recipe has always (years and years) been my favorite recipe for chili. I even make it meatless and use some of the meatless types of veggie patties in the pot and it turns out great!! This time of the year requires meatless soups and this is my go-to chili instead of soup! It's a winner!!
August 25, 2007
I discovered this recipe in a magazine over 30 years ago. It has been my favourite ever since. It is the best chili recipe I have ever tasted.