Lady Bird Johnson's Pedernales River Chile

Since President Lyndon Baines Johnson and the first lady were born-and-bred Texans, it's no wonder they loved Tex-Mex food. Here's a recipe she used to give out to guests—perhaps even those who visited the White House! This recipe follows Lady Bird Johnson's original, which didn't call for any oil for cooking the beef. If you use chuck that should be no problem, but if you use a leaner cut you will want to either add a little oil to start out, or else cook it in a nonstick pan.
Country of Origin
Preparation time

4 lb. beef chuck, coarsely ground or cut into 1/4-inch dice
1 large onion, chopped
2 garlic cloves, minced
1 tsp. dried Mexican oregano
1 tsp. cumin seeds
2 tbsp. chili powder
1 1/2 cups canned whole tomatoes
2 to 6 generous dashes hot pepper sauce
2 cups hot water


1. In a large Dutch oven, cook meat, onion, and garlic over medium-high heat until lightly colored.

2. Add oregano, cumin, chili powder, tomatoes, hot pepper sauce, and water. Bring to boil, lower heat, and simmer about 1 hour. Skim off fat while cooking. Add salt to taste.