Navajo Chilis


R. C. Gorman


31 in. x 27 in.

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For yacht or supervised chef preparation. Go ahead and boss your chef around with the directions – he or she can measure out the right ingredients to taste. For climbing and hiking prepare in foil packs that are frozen – then take out of back pack and place the foil pack right on the coals of the fire. In all cases the decorum is Sante Fe – floral arrangements should be cactus. Napkins should be hand woven or even sack cloth folded roughly.

The chili is spiced up with Thai. This recipe is for those who have Italian Mothers, Mexican Mothers, or White Republican Mothers. You are cooking chili for dinner for the big night when your girlfriend comes over to meet and greet your parents. When she walks in your parents and guests will know your girlfriend is Thai. It also works if your first date is with a Thai chick as she comes over to watch you grill and cook chili.

Marinade the day prior. This is not a shish kebob, get some meat for chili – bargain bin meats, boneless rib, soup meats, big game like bear cuts, elk, moose, deer, the best that works is literally: Bison. Marinade your meats in oils such as grape seed, or olive oil and slightly wine vinegar and a little Worcestershire sauce. A little wine works good.

The grilling part. You want to spend some time on the grill doing stuff to prepare the ingredients. Make a big flame of the grill, or stove top. For those who are using only vegan ingredients only fire roast the vegetables. You grill with only hints of spices after marinating the meats. The vegetables are grilled, tomatoes for the diced tomatoes sauce, the peppers, the corn if you use grilled corn on the cob.

Use a knife to cut the corn kernels right off of the cob or open the cans of hominy corn. The best beans are Paris Bistro Soup Beans, or small white beans of any type. The beans would have been soaked over night in lightly salted water then put to a boil until tender to prepare for the final step. If you use canned beans you want the same amount of canned beans as hominy corn. Empty the water from your cooked beans and hominy corn of equal amounts. Beans and corn together make a complete protein. At this point the beans and corn are unspiced. Place together so you can dump them in together.

Red chili base. For red chili you place the red powder on a sauté pan with your oil of choice. Go ahead and use truffle oil – a lot or a little. Slowly ad water or liquid of choice, perhaps a little wine or vinegar and bottled water. One method uses left over beer from the coffee table from the night before – as long as there are no cigarettes put out in the beer. The base becomes the red chili sauce.

The sauce base. You would make the tomato sauce all the way from fire roasted scratch, or buy canned diced tomatoes already fire roasted. Combine the red chili base and the tomato sauce base. More Italian style has more tomato sauce and Hispanic style has more red chili base. Meter out the mixing of these two to taste.

To a pot of cooking tomato sauce ad the beans and corn and diced meats. To the pot of chili you will be adding the spices: lemon grass, chives, leaks, and separated prepared chili powder base or if green chili ad the fire roasted green chili’s peeled. To develop the hotness of the chili there might be separate chili based sauces. Ad the Shitake mushrooms now. Simmer until done -all of your ingredients.

You serve as glops of chili perhaps with an ice cream scoop. A serving is one cup. They will be coming back for more so don’t over do the serving of it. It is supposed to be hearty, not runny. There can be some run off that acts as the garnish. You top with very, very thinly sliced onion shards. The worst, nastiest onion tastes sweet if thinly sliced. Those that like sour cream or plain yogurt go for it and cheese should be humble and not over bearing. The lemon grass kisses your pallet with superb blending of the chili sauce – enjoy.