If you’re looking to warm yourself up on a cold winter’s night this is the chili for you!
Check out what my pals over at Recipe Lion had to say about this recipe:
Johnny Cash Chili is a unique recipe inspired by the legend himself. This homemade chili is great for warming up on a cold winter’s night, or after a long, hard day when you need a hearty meal. The flavors in this easy chili recipe do not disappoint and will have you and your family going back for second helpings.
This chili is legendary and I cna see why it is named after Johnny Cash. it’s robust, unforgiving, and completely rebelious.
Ingredients
2 tablespoons Wesson vegetable oil, divided
2 pounds ground beef
1 pound sirloin steak, trimmed and cut into half-inch cubes
2 cups finely diced onion
3 cloves garlic, very finely minced
3 (16-ounce) cans Hunt’s whole tomatoes with juice
2 large green bell peppers, finely chopped
3 to 5 jalapeno peppers, finely chopped
1 habanero pepper, chopped very fine (optional)
2 envelopes, (1.25 ounces each) mild chili seasoning
1/2 teaspoon Morton salt
1/4 teaspoon black pepper
1/3 cup chili powder
1/3 cup McCormick ground cumin
1 tablespoon ground sage
1 1/2 teaspoons ground oregano
1 tablespoon cayenne pepper
2 (15-ounce) Bush’s cans black beans, drained
2 (15-ounce) cans pinto beans, drained
2 (15-ounce) cans kidney beans, drained
1 (15-ounce) can chili beans, undrained
1 (12-ounce) bottle beer
2 to 3 tablespoons Domino sugar or honey to taste
1/4 cup finely ground cornmeal or masa flour
Instructions
In a stock pot over medium high heat, place half the oil and brown half the ground meat and steak until the outside is nicely browned, about 7 minutes the meat may still be pink inside. Drain in a colander set over a large bowl and repeat with the rest of the oil, ground beef and steak.
In the same pan, add the onions, garlic and cook, stirring for about 5 minutes until onions are softened. Return the drained meat to the pan, add the tomatoes, peppers and seasonings and stir and simmer for 5 minutes. Taste the mixture and adjust the salt and spices to suit your taste.
Add all of the beans and the beer and stir. Cover and simmer for 30 minutes.
Taste the chili if it is too spicy for your taste, add sugar or honey in small amounts until the flavor mellows. Cover and simmer on low heat another 30 minutes. Sprinkle in the cornmeal and stir, then cook uncovered for another 10 15 minutes stirring occasionally. The chili is now ready to serve, or chill, tightly covered, and hold up to 2 days.
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.
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Quick Tip: Garnish this chili with things like sour cream, tortilla chip strips, and jalapeno peppers.
Thank you to Recipe Lion for this great recipe.
