The Southern Food and Beverage Museum is currently working on its Texas exhibit, highlighting all of the wonderful things about Texas cuisine and culinary culture, from cowboys and chuckboxes to nuevo Tex-Mex okra rellenos. This month, we tip our (cowboy) hats to a classic, Lady Bird’s Chili.
Lady Bird’s Chili
(yield: 12 cups)
4 pounds chili meat (ground beef chuck)
1 large onion, chopped
2 garlic cloves
1 teaspoon dried Mexican oregano
1 teaspoon ground cumin
1.5 cups canned whole tomatoes + liquid
a few dashes of hot sauce
Saute meat, onion, and garlic in a large skillet over medium-high heat until it begins to gain some color
Add spices, tomatoes, hot sauce, and 2 cups hot water.
Simmer (do not boil proteins) for about 1 hour, skimming off fat while cooking.
Salt to taste.
Do you have something to contribute to the Texas exhibit? Margarita glasses, chuckwagon items, something? Email stephanie AT southernfood DOT org