Lyndon Johnson's Favorite Chili

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#14329

serves/makes:

ready in:
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.

reviews & comments

Lola REVIEW:
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!!
Linda REVIEW:
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.

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