L.B.J.’S Chili Con Carne

This legendary L.B.J. Chili Con Carne is a hearty, slow-cooked masterpiece that defines American comfort food. Unlike standard chilis, this recipe uses a unique overnight soaking method to infuse the beef with tomato, lemon, and spice flavors before cooking. The combination of stewing beef, kidney beans, and a complex blend of ketchup, molasses, and mashed potatoes creates a thick, rich texture with a deep, savory-sweet flavor profile. It is perfect for potlucks, family dinners, or any occasion where you want to serve something truly satisfying and memorable. The long simmering time allows the flavors to meld beautifully, resulting in a tender, robust dish that tastes even better the next day.

Cooking Method: Slow Cooking, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 432.4

Dietary: Gluten-free

Description

This legendary L.B.J. Chili Con Carne is a hearty, slow-cooked masterpiece that defines American comfort food. Unlike standard chilis, this recipe uses a unique overnight soaking method to infuse the beef with tomato, lemon, and spice flavors before cooking. The combination of stewing beef, kidney beans, and a complex blend of ketchup, molasses, and mashed potatoes creates a thick, rich texture with a deep, savory-sweet flavor profile. It is perfect for potlucks, family dinners, or any occasion where you want to serve something truly satisfying and memorable. The long simmering time allows the flavors to meld beautifully, resulting in a tender, robust dish that tastes even better the next day.

Ingredients

3 pounds stewing beef, cut into 1-inch chunks
3 cans (14 oz) red kidney beans, drained and rinsed
2 cans brown gravy mix or brown sauce (interpretation of "2 can of brown" from original garbled text, likely referring to a brown gravy base or similar thickener often used in old recipes, but given the explicit list in directions, we will stick to the direction ingredients for the main list. The original ingredient list was corrupted. Based on directions:
1 can (large) tomato paste
1 cup ketchup
2 large green peppers, chopped
2 large red peppers, chopped
2 teaspoons black pepper
1 to taste salt
1/2 cup chili powder
1 cup cooked mashed potatoes
1/4 mashed banana
1 tablespoon lemon juice
1 large quart can tomatoes (preferably home-canned)
1 tablespoon crushed chilies (adjust to taste)
1 tablespoon black molasses
1 teaspoon cumin
1 teaspoon oregano
2 large Spanish onions, chopped
3 cans (8 oz) mushrooms, drained

Directions

1
Cut the stewing beef into 1-inch chunks.
2
In a large bowl, combine the raw beef chunks, tomatoes with their juice, lemon juice, drained mushrooms, black pepper, crushed chilies, and chopped onions.
3
Cover the bowl and refrigerate overnight to allow the meat to soak in the marinade.
4
Remove the beef mixture from the refrigerator and drain off any excess liquid if desired, or use as is.
5
Brown the marinated beef chunks in a large skillet over medium-high heat until sealed on all sides.
6
Transfer the browned meat to a large heavy-bottomed pot or Dutch oven.
7
Add the remaining marinade ingredients (tomatoes, mushrooms, onions, spices) to the pot along with the tomato paste, ketchup, chili powder, molasses, cumin, oregano, and mashed potatoes.
8
Stir well to combine all ingredients except the kidney beans and green/red peppers.
9
Bring the mixture to a simmer, then reduce heat to low. Cover and cook slowly for 3 hours, stirring occasionally.
10
While the chili simmers, chop the green and red peppers into long slivers or dice them, depending on preference.
11
After 3 hours, add the kidney beans and chopped peppers to the pot.
12
Continue to simmer slowly for another 1 hour, stirring occasionally to prevent sticking.
13
Adjust seasoning with salt and additional crushed chilies if a hotter flavor is desired.
14
Serve hot.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 432.4kcal

% Daily Value *
Total Fat 1.7g3%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 6.8mg1%
Total Carbohydrate 74.9g25%
Dietary Fiber 21.8g88%
Sugars 7.2g
Protein 29.6g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The overnight soaking step is crucial for this recipe as it tenderizes the beef and infuses it with flavor. Do not skip this step if possible.

Avoid adding hot sauces to increase heat, as this can create a superficial burn rather than a deep, integrated spicy flavor. Use crushed chilies or more chili powder instead.

The mashed potatoes and banana act as natural thickeners and add a subtle sweetness that balances the acidity of the tomatoes.

This chili tastes even better the next day after the flavors have had time to meld completely. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

The original recipe suggests serving with "Agua Dente" (fire water), a strong Colombian spirit, but this is optional and for adults only.

Keywords: chili, con carne, beef, kidney beans, slow cooked, american, comfort food, spicy, hearty, simmered, potluck, family dinner, stewing beef, tomato, molasses, cumin, oregano, peppers, onions, mushrooms

Read it online: https://www.chefs-mate.com/recipe/l-b-j-s-chili-con-carne/