TRIBUTE RECIPE: JOHNNY CASH CHILI INGREDIENTS 2 lb ground venison or ground beef 1 lb venison steaks or sirloin 2 large sweet onions 3 cloves garlic 2 Tbs. canola oil 3 cans whole tomatoes (16-oz.) 2 large green bell peppers 1 large red bell pepper 5 jalapeno peppers diced (to taste) 1 habanero pepper (to taste) 2 packets McCormick mild chili seasoning Salt and black pepper 1/2 cup chili powder (New Mexico chili powder, if available) 1/3 cup cumin 1 Tb. sage 1 1/2 tsp. oregano 1 Tb. cayenne pepper 2 cans black beans (15-oz.) 2 cans pinto beans (15-oz.) 2 cans kidney beans (15-oz.) 1 can chili beans (15-oz.) 1 bottle beer (12-oz.) 1/4 cup sugar A handful (about 1/4 cup) of self-rising cornmeal DIRECTIONS Chop the steak into medium pieces. Finely chop the onion and garlic. In a Swiss Diamond stock pot, heat the oil over medium-high heat. Brown the steak in the oil in batches, draining off some of the fat if necessary. Remove from the heat and set aside. In a Swiss Diamond skillet, brown the ground meat over medium-high heat. Drain off the fat and set aside. With the oil remaining in the pot, brown half the onions and garlic over medium heat until they are caramelized. Now add the well-drained ground beef and steak. Stir and heat it all up. Add the cans of tomatoes, the bell peppers, hot peppers (if using), and the remainder of the onions and garlic. Heat to a brisk simmer, stirring often. Now it’s time for the spices. Dad would normally put in the McCormick chili packets, followed by the salt and black pepper, chili powder, cumin, sage, oregano, and cayenne pepper. This is the time to begin tasting your chili. Once the taste is to your liking, drain the cans of beans and add to the mixture. Now taste again, as you will likely want to add some more spices because the beans mellow their flavor. Once the chili tastes right, pour in the bottle of beer. Stir well. Cover and simmer for at least 30 minutes, stirring occasionally. Add sugar to taste, but be careful not to use too much. Chili becomes something else entirely if too sweet. Simmer, covered, for at least another 30 minutes, making sure to stir so it does not burn. Now grab that handful of cornmeal, uncover the chili, and stir it in. John Carter Cash says, “Follow the recipe exactly, and you will get a good pot of chili. Change it to suit your own taste, and you will have a marvelous pot of chili.” Enjoy! https://www.swissdiamond.com/index.php/recipes/tribute-recipe-johnny-cash-chili/ Johnny Cash's 'Old Iron Pot' Chili Recipe
I like the idea of adding sage, as in both of those recipes. I like the addition of chopped steak as well. I've never added cornmeal but that sounds good. I haven't made chili in years, no one in my family will eat beans except me.
In Texas, they don't call it Chili if it has beans in it .... lol But I'm an old Yankee from up north, and I love my chili with beans. .... "Ring of Fire" ... just what is the 'heartburn' rate for that recipe?
I like chili and I like Johnny Cash but those recipes don't look that good to me. I put pinto beans in chili but I don't want black or kidney beans. I've never heard of adding cornmeal either. And why the packs of seasoning mix when you have all the ingredients in the mix. Just add more chili powder, garlic, cayenne, and cumin.
Whoooeeeeeee, Joe, what are you trying to do to us?! Okay, I like me a good bowl of chili. Granted I prefer a sweeter soup-like chili but I can deal with a hotter version. BUT Jalapeno, Habanero, chili seasoning (wonder why JC bothered with getting the mild kind?! I find that comical!), chili powder, *and* cayenne?! Oh yikes! Oh, and Chili Beans which are usually seasoned, too. Well now I am real interested to see if anyone here tries it. It sounds fabulous for hot chili lovers. I've never put four kinds of beans in it either but that would sure make it interesting for someone with an iron tummy! I, too, wondered about the cornmeal, so I looked it up... it's merely a thickener.
I like my chili simple. How long has it been since you’ve had a good ole bowl of Wolf Brand Chili or how about that Hormel chili? I like them both. I’ve never been too happy with the homemade stuff.
I agree with this. My church puts on an annual chili cooking contest. We've done it for maybe 7-8 years. It's a nicely attended event...something for folks to do out here in the country, whether or not they're members. I took 3rd place the first year, and have not placed since then. Some people make a real tasty chili. I'm not one of them. In addition to an official judging panel, we vote for the People's Choice. I've done pretty well in picking the top chilis year after year. I'm better at tasting chili than I am at cooking it. At our last contest, I was observing that when we have church functions, we all freely share our recipes for whatever dish we brought. We're pleased that someone liked our food that much. But you don't do that with chili. You never ask a man for his chili recipe. Ever. You just don't.