Johnny Cash Chili
This Johnny Cash chili recipe will have you walking the line... the line for more chili, that is!
Johnny Cash Chili is a unique recipe inspired by the legend himself. This homemade chili is great for warming up on a cold night or after a long 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 seconds.
While this chili has quite a few ingredients, the unbeatable taste will make all the preparation worth your while. We think this recipe is pretty amazing as is, but it can be easily customized to fit your personal tastes. For instance, if you're a vegetarian, leave out the meat. If you're not into spicy foods, leave out the peppers. However you choose to prepare this dish, you won't be disappointed.
Cooking Time1 hr 45 min
One Pot MealYes
- 2 tablespoons 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 whole tomatoes with juice
- 2 large green bell peppers, finely chopped
- 3-5 jalapeno peppers, finely chopped
- 1 habanero pepper, chopped very fine (optional)
- 2 envelopes (1.25 ounces each) mild chili seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup chili powder
- 1/3 cup ground cumin
- 1 tablespoon ground sage
- 1 1/2 teaspoon ground oregano
- 1 tablespoon cayenne pepper
- 2 (15-ounce) 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
- 2-3 tablespoons sugar or honey to taste
- 1/4 cup finely ground corn meal or masa flour
Try another of our favorite chili recipes with beer: RecipeLion Test Kitchen's famous Guinness Chili!Guinness Chili
In a stockpot 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 to 15 minutes, stirring occasionally. The chili is now ready to serve, or chill, tightly covered, and hold up to 2 days.
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