Lyndon B. Johnson’s Pedernales River Chili

“Chili concocted outside Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a bowl of red. There is simply nothing better.”

-Lyndon B. Johnson, 36th President of the United States

Named after Lyndon B. Johnson’s ranch along the Pedernales River in Texas, this chili is not only an LBJ family favorite, but a Texan favorite too. Several variations of Pedernales River Chili recipes are circulating around the Internet, but our version comes from The First Ladies Cookbook and includes chili meat infused with bacon– it’s just as good as it sounds.

So many people requested LBJ’s Pedernales River Chili recipe back in the 1960’s that the White House printed it up on recipe cards that could be mailed easily. The recipe has also been printed in a number of books and newspapers in the more than half century since Johnson took office in 1963. If you decide to make it, you’ll quickly learn why it was so popular. 

INGREDIENTS

4 pounds chili meat

8 tablespoons bacon drippings

1 large onion, chopped

2 cloves garlic

1 teaspoon ground oregano

1 teaspoon ground cumin

1 string dried mushrooms*

6 teaspoons chili powder

1 1/2 cups canned whole tomatoes

2 1/2 cans kidney beans**

2-6 generous dashes liquid hot pepper sauce

salt, to taste

2 cups hot water

DIRECTIONS

Place ground meat, onions, garlic, and bacon drippings in large, heavy frying pan or Dutch oven. Cook until light-colored. Add oregano, cumin, chili powder, tomatoes, kidney beans, hot pepper sauce, mushrooms, salt, and hot water. Brin to a boil, lower heat and simmer about 1 hour. Skim off fat during cooking. Serve in individual dishes.

*any mushrooms bought at the grocery store (even canned ones) can be substituted for dried mushrooms

**Many versions of Pedernales River chili do not include beans (including many other chili recipes with Texas origins), if you are insistent that beans have no place in chili, than feel free to omit.