Pedernales River Chili

This is Texas chili the way it was meant to be: beef, chiles, and not a bean in sight. Pedernales River chili traces its roots to the Texas Hill Country along the Pedernales River, famously linked to President Lyndon B. Johnson’s ranch. It’s pure Lone Star tradition where the meat and the chile do all the talking.

Coarse ground beef browned in lard sets the foundation. That lard isn’t optional if you want authentic flavor. It renders a richness that oil just can’t match. The ground dried chiles go in gradually so you can control the heat, which is how any good Texan builds a pot of red.

Simmering uncovered for a full hour concentrates everything. The tomatoes break down into the broth while the cumin and oregano meld into the background. You want a thick, beefy chili that coats the back of a spoon, not a thin soup.

Pro Tips

• Use chili-grind beef (coarser than regular ground) if your butcher offers it. The bigger pieces hold up better during the long simmer
• Add the ground chile in batches, tasting as you go. You can always add more heat but you can’t take it away
• Fried oregano means toasting it briefly in a dry skillet before adding. This wakes up the oils and deepens the flavor
• Let it sit overnight in the fridge. Like most chili, this one improves dramatically the next day

Variations

• Swap lard for bacon drippings (as the recipe suggests) for a smokier base
• Add a bottle of dark beer with the water for a deeper, rounder flavor
• Serve over cornbread or with saltine crackers, the true Texas way