Lyndon johnson's chili con carne

8 to 10

Ingredients

Quantity Ingredient
-Mary Wilson BWVB02B
2 pounds Lean ground chuck or round steak
1 large Onion; diced
2 Garlic cloves; crushed
Tabasco sauce
1 teaspoon Ground oregano
1 teaspoon Cumin seeds
2 tablespoons Chili powder
2 cans Whole tomatoes, 14 1/2 oz ea
2 cans Kidney beans, (14 1/2 oz ea)
2 cups Water

Directions

In a large heavy skillet, sear meat with onion and garlic until lightly browned. Add 5 or more shakes of Tabasco (to taste) and rest of ingredients. Bring to a boil. Reduce heat. Cover. Simmer about 1½ hours. Stir occasionally. Skim off fat as it cooks out.

TIPS: Chili taste best after refrigerating overnight then reheating. Serves 8 to 10.

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