One of our favorite things to do on a cool crisp winter afternoon is a brisk walk north on Piedmont Avenue to Lake Clara Meade in Piedmont Park. We always bring some bread from the inn to feed the mallards and geese. Once they discover you are the one with the food, they will follow you anywhere. As we stroll back to our bed and breakfast a steaming bowl of Mountain Beef Chili is awaiting us.
Everyone has their own distinctive chili recipe whether it is Beef Chili or Vegetarian Chili. President Lyndon B. Johnson’s favorite Chili Carne Recipe became known as “Pedernales River Chili” after the location of this Texas Hill Country ranch. On Doctors orders he eliminated the traditional beef and added tomatoes and onions. Lady Bird Johnson had the recipe printed for the thousands of requests the White House received during President Lyndon B. Johnson’s time in office.
My Mountain Beef Chili recipe was given to me by Ed’s family. Over the years we have tweaked it to our taste. I was honored to have it selected to be in “The American Country Inn and Bed & Breakfast Cookbook” by Kitty and Lucian Maynard. Sometimes we substitute Plainville Ground Turkey Breast (available at Whole Foods) for the ground beef. I can hardly tell the difference.
So, please try our Mountain Beef Chili recipe and adapt it for your palate. ENJOY!
Mountain Beef Chili
- 1 lb Ground Beef
- 1 Medium Onion, Chopped
- 1 Clove of Garlic, Minced
- 1 Organic Green Pepper, Chopped
- 28-ounce Can of Tomatoes
- 16 ounce Can of Dark Kidney Beans, rinsed
- 16 ounce Can of Black Beans, rinsed
- 1 TBLS Worcestershire Sauce
- 1 TBLS Vinegar
- 1 tsp. Dry Mustard
- 1 tsp. Salt
- 1/3 tsp. Black Pepper
- 1/3 tsp. Red Pepper
- 1/3 tsp. Chili Pepper
In a stock pot, brown the Ground Beef with the onions, garlic and green pepper. Drain. Put back in stock pot. Add the remaining ingredients. Simmer several hours. Serves 6.