LBJ’s Famous Chili Recipe
LBJ’s famous chili recipe is the kind of hearty Texas meal that never goes out of style. This bold bowl of chili became closely tied to President Lyndon B. Johnson and his Texas roots, showing up at ranch meals, gatherings, and lots of dinner tables over the years. Packed with rich flavor and simple ingredients, it is easy to see why this recipe stayed popular for decades.
🍽️ Recipe Name: LBJ’s PEdernales River Chili
⏰ Ready In: 1 hour 15 minutes
⏳ Prep Time: 15 minutes
🔥 Cook Time: 1 hour
👥 Serves: 16 servings
🥕Main Ingredients: Ground beef, onions, garlic, tomatoes, spices
🍳 Special Equipment: Dutch oven
⭐ Why You’ll Love It: A hearty Texas-style chili recipe packed with bold flavor and a bit of presidential history.
👇 Full measurements and instructions are in the recipe card below.
This bold chili couldn’t be easier to make, and it cooks in no time. Chili always tastes better after a longer cook or after chilling overnight. But this chili is so bold that it is delicious either way.
Lyndon Baines Johnson was the 36th president of the United States. He succeeded JFK after the assassination in Texas. He was a native Texan and had a ranch on the Pedernales River, near Austin, Texas. He is quoted as saying, “Chili concocted outside of Texas is usually a weak, apologetic imitation of the real thing. One of the first things I do when I get home to Texas is to have a ‘bowl of red’. There is simply nothing better.”
Why You’ll Love It
- Thick, hearty Texas-style chili with bold flavor.
- Simple ingredients you may already have on hand.
- Great for feeding a crowd or meal prep.
- A fun vintage recipe tied to presidential history.
- Tastes even better the next day.
- Easy to customize with your favorite toppings.
What You Need
- Ground Beef: Use 80% coarse-ground beef if available. A mixture of beef, pork, veal or venison is delicious as well. You can also use stew meat. Cut it into 1-inch cubes.
- Onion: A large, sweet onion like Vidalia is a great choice, but standard white or yellow cooking onions can be substituted.
- Garlic: Use lots of fresh garlic cloves for the best flavor.
- Tomatoes: Canned diced tomatoes will work fine in this recipe.
- Cumin: Cumin provides the earthy flavor base for chili.
- Chili Powder: Chili powder adds the kick that chili needs.
- Oregano: We prefer Mexican oregano, which has a more floral flavor, but any oregano you have on hand is fine.
- Salt: Add salt to taste. Be sure to taste it when it is done simmering and adjust the salt then.
- Water: Water stretches the chili so it feeds a crowd.
How to Make It
Brown the ground meat in a heavy-bottomed Dutch oven over medium heat, if needed, using fat. Add onions and garlic.
Sauté until the onions are translucent.
Add the tomatoes and water.
Then add the spices and stir. Bring the mixture to a boil. Then lower heat.
Reduce the heat and simmer the chili for at least 1 hour. Skim the grease off of the top.
Variations
- Add kidney beans or pinto beans if you prefer a heartier chili.
- Swap part of the beef with venison or pork for extra flavor.
- Stir in diced jalapeños or chipotle in adobo for more heat.
- Add a splash of beer during simmering for a richer taste.
- Top bowls with shredded cheddar, sour cream, diced onions, or crackers.
Storage Tips
Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavor gets even better after sitting overnight.
Freeze cooled chili in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Tips
Reheat chili in a saucepan over medium-low heat until hot, stirring occasionally. Add a splash of water if it thickens too much.
You can also microwave individual portions in 30-second intervals, stirring between each round.
Serving Suggestions
Serve this chili with:
- Cornbread
- Saltine crackers
- Shredded cheese
- Chopped onions
- Sour cream
- Hot sauce
- Rice or baked potatoes
Recipe Tips
- Let the chili simmer longer if you have extra time. The flavor deepens as it cooks.
- Taste before serving and adjust the salt if needed.
- A heavy Dutch oven helps the chili cook evenly without scorching.
- Make it a day ahead for even better flavor.
Frequently Asked Questions
Yes. Pedernales River Chili became closely associated with President Lyndon B. Johnson and his Texas ranch.
Traditional Texas-style chili often skips beans, though you can add them if you like.
Absolutely. Chili tastes even better after the flavors have time to blend overnight.
Coarse-ground beef works well, but combinations of beef, pork, veal, or venison also taste great.
More Vintage Recipes to Try
If you love old-fashioned comfort food and vintage recipes with a story behind them, these classics deserve a spot on your table too.
- Jackie Kennedy’s Casserole Marie Blanche
- Teddy Roosevelt’s Corned Beef Hash
- Jackie Kennedy’s Waffles
- Grandma Parson’s Molasses Cookies
Tools That Make This Recipe Work
- Cast Iron Dutch oven: A heavy Dutch oven helps this chili simmer evenly and develop deep flavor without scorching.
- Chef’s knife: A sharp chef’s knife makes quick work of chopping onions, garlic, and any extra toppings.
- Cutting Board: A sturdy cutting board gives you plenty of space for prepping vegetables and garnishes.
- Cheese grater: Freshly grated cheese melts better over a hot bowl of chili than pre-shredded cheese.
This old-fashioned chili recipe is hearty, filling, and packed with bold Texas flavor. It is easy enough for a weeknight dinner but still perfect for feeding a crowd on game day or cold weekends. If you enjoy vintage recipes with a little history behind them, this one is definitely worth making.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
LBJs Pedernales River Chili Recipe
Ingredients
- 4 pounds Chili grind see notes
- 1 large onion
- 2 cloves garlic
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 6 teaspoons chili powder
- 2-6 dashes hot sauce
- 2 16-ounce Diced tomatoes
- 2 cups hot water
- salt to taste
Instructions
- Brown meat in a heavy-bottomed Dutch oven in batches. Don't overcrowd the pan.
- When the beef is almost done add the diced onion.
- Lower the heat if the meat becomes too brown. Add the garlic and sauté it for just a few minutes.
- Add the remaining ingredients. Bring the mixture to a boil. Reduce the heat and simmer uncovered for at least one hour.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!Notes
- Let the chili simmer longer if you have extra time. The flavor deepens as it cooks.
- Taste before serving and adjust the salt if needed.
- A heavy Dutch oven helps the chili cook evenly without scorching.
- Make it a day ahead for even better flavor.
