Lyndon Johnson’S Chili Con Carne

This hearty Lyndon B. Johnson-style chili is the epitome of American comfort food. Made with lean ground chuck or round, it delivers a robust, savory punch without being overly heavy. The secret lies in the long, slow simmer, which allows the flavors of cumin, oregano, and chili powder to meld perfectly with the beef and kidney beans. A generous shake of Tabasco adds that essential Texas heat. Ideal for game day gatherings, cozy weeknight dinners, or meal prepping, this chili actually tastes better the next day as the flavors deepen. It&# 226;ÂÂs a simple, satisfying dish that brings warmth to any table.

Cooking Method: Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 8

Calories: 233.8

Dietary: Gluten-free

Description

This hearty Lyndon B. Johnson-style chili is the epitome of American comfort food. Made with lean ground chuck or round, it delivers a robust, savory punch without being overly heavy. The secret lies in the long, slow simmer, which allows the flavors of cumin, oregano, and chili powder to meld perfectly with the beef and kidney beans. A generous shake of Tabasco adds that essential Texas heat. Ideal for game day gatherings, cozy weeknight dinners, or meal prepping, this chili actually tastes better the next day as the flavors deepen. It&# 226;ÂÂs a simple, satisfying dish that brings warmth to any table.

Ingredients

2 pound Lean ground chuck or round
1 large Onion, diced
2 cloves Garlic, crushed
1 tsp Ground oregano
1 tsp Cumin seeds
2 tbsp Chili powder
2 cans (14.5 oz each) Whole tomatoes
2 cans (14.5 oz each) Kidney beans, drained and rinsed
2 cups Water
5 shakes Tabasco sauce (or to taste)

Directions

1
In a large heavy skillet or Dutch oven, sear the ground beef with the diced onion and crushed garlic over medium-high heat until the meat is lightly browned and the onions are softened.
2
Drain any excess fat if desired, then stir in the Tabasco sauce, ground oregano, cumin seeds, and chili powder. Cook for 1 minute until fragrant.
3
Add the whole tomatoes (crushed with your hands or a spoon), kidney beans, and water to the skillet.
4
Bring the mixture to a boil, stirring occasionally to combine all ingredients.
5
Once boiling, reduce the heat to low to maintain a gentle simmer.
6
Cover the pot and let the chili simmer for about 1 1/2 hours, stirring occasionally.
7
Skim off any fat that rises to the surface as it cooks.
8
Taste and adjust seasoning with more Tabasco or salt if needed before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 233.8kcal

% Daily Value *
Total Fat 14.8g23%
Saturated Fat 4.1g21%
Cholesterol 90.8mg31%
Sodium 74.9mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 23.8g48%

* 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

Chili often tastes even better after refrigerating overnight and reheating, as the flavors have time to meld further.

For a thicker consistency, you can mash some of the beans or simmer the chili uncovered for the last 30 minutes.

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Keywords: chili, con carne, texas chili, ground beef, kidney beans, slow cooked, comfort food, american cuisine, spicy, dinner, meal prep, comfort meal, beef stew, tabasco, cumin, oregano, simmered, hearty, classic

Read it online: https://www.chefs-mate.com/recipe/lyndon-johnsons-chili-con-carne/