Desert Ghost Chili (DEZ-uhrt gowst chi-lee)
Billy's Fire Brew
As the sun dips below the horizon, painting the desert in shades of fire and gold, a pot of ""Desert Ghost"" Chili simmers over the campfire, its aroma mingling with the evening air. This isn't just any chili; it's a culinary crossroads where Southwest Native American traditions meet Mexican heritage, creating a dish as bold and free-spirited as Billy the Kid himself.
Recipe Directions
Heat the lard in the pot over a medium-high flame until it's shimmering. Add the beef cubes, browning them on all sides. Do this in batches to ensure each piece is properly seared.Lower the heat to medium, and add the onion and garlic to the pot, sautéing until translucent.
Stir in the chopped New Mexico chiles (and jalapeños if using), cooking for a couple of minutes until they start to release their aroma.
Add the diced tomato, stirring well to combine and to scrape up any browned bits from the bottom of the pot.
Pour in the beef broth, then add the cumin, oregano, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and the chili has thickened.
Taste and adjust seasoning as needed. Serve hot, garnished with roasted piñon nuts, fresh cilantro, and a squeeze of lime.
History
This chili recipe, known among locals as Billy's Fire Brew, is rumored to have been a favorite of the notorious outlaw. Crafted from a blend of native chiles and Mexican spices, it's said that Henry learned this recipe from a Navajo medicine man who boasted it could ward off the chill of desert nights and the ghosts of enemies past. The secret ingredient? Piñon nuts, a staple in Native American cuisine, adding a subtle nuttiness that complements the heat of the chiles. The starter of this legendary chili? Desert Ghost Chili is a dish steeped in legend, as enigmatic as the land from which it hails. It's a testament to the fusion of cultures that defines the American Southwest, and a tribute to the enduring spirit of those who roam its vast expanses. Perfect for a night under the stars, this chili promises warmth, depth, and a hint of adventure.
Ingredients
2 lbs of beef chuck, cubed¼ cup of lard or beef fat
1 large onion, diced
3 cloves of garlic, minced
6 New Mexico chile pods, seeded and chopped (substitute with ancho or guajillo if unavailable)
2 jalapeños, seeded and minced (optional for extra heat)
1 large tomato, diced
4 cups of beef broth
1 tsp of ground cumin
1 tsp of dried oregano (preferably Mexican oregano)
Salt and pepper to taste
Special Ingredient: A handful of roasted piñon nuts (pine nuts) for garnish
Fresh cilantro and lime wedges for serving
Item type
Consumable, Food / Drink
Creator
