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Texas Hill Country Chili

Serve this chili with your choice of accoutrements. I like pouring it over long-grain rice and topping it with cheese, sour cream, Fritos, and cilantro.

Texas Hill Country Chili

Adapted from Mrs. Lyndon B. Johnson's recipe for Pedernales River Chili

Texas Hill Country Chili


  1. 1 tablespoon olive oil
    1 onion, chopped
    5 small garlic cloves, minced
    1 pound ground beef
    1 teaspoon dried Mexican oregano
    1 teaspoon ground cumin
    2 tablespoons Mexican chili powder
    1 1/2 cups canned tomatoes
    2-6 dashes hot sauce or to taste
    Salt, to taste


  1. Heat oil over medium heat in a Dutch oven or pot. Add onion and garlic and cook until soft, about 7 minutes.
  2. Add ground beef and cook, breaking up with a wooden spoon, until no longer pink, about 5 minutes.
  3. Add oregano, cumin, chili powder, tomatoes, hot sauce, salt, and 1/2 cup hot water. Bring to a boil, cover, lower heat, and simmer for about 1 hour, skimming off the fat as it cooks.

Serves 4.

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