Email to Cat      

Virginia Ginger Ale Chili

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"If Georgians can have their beloved Coca-Cola Baked Beans, Virginians in the western part of the state are certainly entitled to their ginger ale chili spiced with both hot red peppers and dry mustard. Southerners (who have never, ever considered Texas to be a legitimate Confederate state, partly because those folks barbecue beef brisket, goat, snake, and other strange meats instead of pig) generally don't pay much attention to chili con carne, but when they do, rest assured they always manage to give it a unique twist that would make most Texans cringe. Even I raised an eyebrow when an old college mate told me the unique way his family and friends around Roanoke had always made chili, but when I tried this unusual recipe, I had to admit it was one of the best versions ever conceived."

List of Ingredients

â—¦ 2 pounds ground beef chuck
â—¦ ¼ pound ground pork shoulder
â—¦ 1 large Spanish onion, chopped
â—¦ 1 green bell pepper, seeded and chopped
â—¦ 3 cloves garlic, minced
â—¦ One 28-ounce can tomatoes, juice included
â—¦ 1 cup ginger ale
â—¦ 1 small hot red chile pepper, chopped
â—¦ 2 tablespoons chili powder
â—¦ 1 tablespoon ground cumin
â—¦ 1 tablespoon dried oregano, crumbled
â—¦ 2 teaspoons dry mustard
â—¦ 1 tablespoon salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ One 20-ounce can kidney beans, drained
â—¦ Grated sharp cheddar cheese for garnish
â—¦ Diced red onion for garnish


Recipe

In a large heavy pot, brown the beef and pork, stirring, till no pink color remains in the beef. Pour off most of the grease.

Add the onion, bell pepper, and garlic and cook, stirring, till vegetables are softened, about 5 minutes. Add the tomatoes, plus their juice, the ginger ale, red chile pepper, chili powder, cumin, oregano, dry mustard, salt, and pepper and stir well. Bring to a simmer, cover, and cook 1 hour.

Add the beans and simmer 1 to 1 ½ hours longer, stirring from time to time. Serve the chili in deep soup bowls and garnish each portion with grated cheese and diced red onions.

Makes 6 to 8 servings