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Lyndon Johnson's Chili Con Carne

Yield: 8 Servings

2 lb lean chuck (or round),Ground
1 lg onion,diced
2 garlic cloves,crushed
1 tabasco sauce
1 t oregano,Ground
1 t cumin seeds
2 T chili powder
2 cn whole tomatoes,14 1/2 oz ea
2 cn kidney beans,(14 1/2 oz ea)
2 c water

In a large heavy skillet, sear meat with onion and garlic until lightly browned. Add 5 or more shakes of Tabasco (to taste) and rest of ingredients. Bring to a boil. Reduce heat. Cover. Simmer about 1 1/2 hours. Stir occasionally. Skim off fat as it cooks out.
TIPS: Chili taste best after refrigerating overnight then reheating. Serves 8 to 10.

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