Lady Bird Johnson’s Pedernales Chili Recipe

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


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One Response to “Lady Bird Johnson’s Pedernales Chili Recipe”

  1. September 2009 | Southern Food and Beverage Museum Says:

    […] Tags: chili, cowboys, Lady Bird Johnson, Tex-Mex, Texas, Texas recipes Posted in Meat, Tex-Mex | Leave a Comment » […]

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