Servings: 4-5
Recipe By: "Texas Home Cooking" Cookbook
4 pounds chili-grind beef chuck or venison
1 large onion -- chopped
2 cloves garlic -- minced
1 teaspoon dried oregano, preferably Mexican
2 tablespoons chili powder, or more to taste
1 teaspoon ground cumin
Coarse salt to taste
Tabasco sauce, 2-6 dashes or to taste
2 cups hot water
1 1/2 cups canned whole tomatoes with juice
In a large heavy frying pan or Dutch oven, cook meat, onion and garlic over medium heat until meat is lightly browned. Add oregano, chili powder, cumin, salt and Tabasco; mix well. Pour in water and tomatoes; bring mixtrue to a boil. Lower heat to a simmer and cook 1 hour. Skim off fat during cooking.
- - - - - - - - - - - - - - - - - -
NOTES : The Texas Legislature made chili the official state dish in 1977. There are literally thousands of different recipes for chili in Texas, among them are "Hot Pants Chili" named after a lady who won the 1974 Terlingua Cookoff wearing hot pants, "Hornadillo Chili" made with armadillo meat by a Luchenbach Mayor, and "Old Buffalo Breath Chili" and "Howling Coyote Chili" by John Thorne. BUT----NONE of them have beans!!!
Lyndon Johnson once loved the kind of greasy chili that Sam Pendergrast cooks. His doctor made him modify the recipe though when he suffered a heart attack during his tenure in the U.S.Senate. This recipe became the new reduced-fat version, graciousy provided the authors by Mrs. Ladybird Johnson.

Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved