Pedernales river chili PDF Print E-mail

Pedernales River Chili

This is the chili that was always cooked at the LBJ Ranch in Texas. It was a favorite of Lyndon B. Johnson. He ate this with saltine crackers and a glass of ice cold milk.

4 pounds coarsely-ground beef
1 large onion, chopped
2 cloves garlic, finely chopped
1 teaspoon Mexican oregano
1 teaspoon ground cumin seeds
6 teaspoons red chili powder
2 (16 ounce) cans tomatoes
Salt, to taste
2 cups hot water

Put the meat, onion and garlic in a large pot and sear until light brown. Add the remaining ingredients. Bring to a boil, lower the heat, and simmer, covered, for 1 hour. Let cool, then refrigerate. Skim the congealed fat from the top. Reheat the chili to serve.

Serves 12.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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