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.