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5 from 1 vote

Lady Bird Johnson's Pedernales Chili

Make Lady Bird Johnson's Pedernales Chili at home with this recipe.  As with many Texas Chilis, this recipe has no beans. 
Course Soup
Cuisine American
Keyword Lady Bird Johnson's Pedernales Chili
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 294kcal
Author Stephanie Manley


  • 4 pounds chili meat (beef chuck ground or cut into + inch dice)
  • 1 cup chopped onion
  • 2 teaspoons chopped garlic
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 2 tablespoon chili powder
  • 14.5 ounces canned whole tomatoes and their liquid
  • 2-6 generous dashes of liquid hot sauce (I recommend Frank's Red Hot Sauce)


  • Saute the meat, onion, and garlic in a large skillet over medium-high heat and cook until lightly colored. Add the oregano, cumin, chili powder, tomatoes, hot sauce, and 2 cups hot water. Bring to a boil, lower the heat, and simmer for about 1 hour. Skim off fat while cooking. Salt to taste.


Calories: 294kcal | Carbohydrates: 4g | Protein: 29g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 104mg | Sodium: 194mg | Potassium: 650mg | Fiber: 1g | Sugar: 2g | Vitamin A: 9.8% | Vitamin C: 5.4% | Calcium: 5% | Iron: 22.3%
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