Johnny Cash’s Chili Recipes

The Man in Black was known for his amazing chili.  Here are two versions of Johnny Cash’s Chili Recipes for you to try at home.

While we know him for his fascinating story and legendary music, Johnny was also known to make a pretty mean pot of chili.  We found two versions of his recipes.

 

 

The first is a fairly simple version that was featured in the USO Celebrity Cookbook.  Johnny was not only an Air Force veteran, but also performed as part of several USO touring shows.  He loved America’s servicemen and would sometimes do 7-8 shows a day for them.

 

WATCH:  “Old Iron Pot” from the USO Cookbook is the first of Johnny Cash’s Chili Recipes featured here

credit:  USO

 

The second recipe is from Johnny and June’s son, John Carter Cash, as shared in his book, House of Cash: The Legacies of My Father, Johnny Cash.  

This chili recipe is for a large batch and is much more complex than the first, using two different cuts of meat, several different types of beans and a bottle of beer.  TV Personalities, Crook & Chase, were given permission by John to reprint the chili recipe from the book.

 

Here are the ingredients:

2 pounds ground venison (if available) or ground beef (chuck or sirloin)
1 pound venison steaks (if available) or beef steaks, such as sirloin, or a rump roast
2 large sweet onions
2 tablespoons canola oil
Three 16-ounce cans whole tomatoes
2 large green bell peppers
1 large red bell pepper
5 jalapeno peppers diced (optional)
1 habanero pepper (optional)
2 packets chili seasoning (your favorite brand. Dad always used McCormick’s mild. He used this only for his base, and if you like you can just use more of the following instead – to taste.)
Salt and black pepper
1/2 cup chili powder (New Mexico chili powder, if available)
1/3 cup cumin
1 tablespoon sage
1 1/2 teaspoons oregano
1 tablespoon cayenne pepper
Two 15-ounce cans black beans
Two 15-ounce cans pinto beans
Two 15-ounce cans kidney beans
One 15-ounce can chili beans
One 12-ounce bottle beer
1/4 cup sugar
A handful (about 1/4 cup) of self-rising cornmeal

Visit Crook and Chase for more about the book and the complete recipe.

 

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