Six Gun Chili
by Caren McSherry
This special blend of spices and heat was created in 1948 in San Angelo Texas. We were lucky enough to source and import it for The Gourmet Warehouse. It is truly cowboy comfort food.
Ingredients:
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 pounds ground hamburger, diced chicken, turkey or pork tenderloin
- 1 package “six gun chili mix”
- One – 28 ounce can Italian tomatoes
- 3 cobs fresh corn, stripped
- 2 cups quartered button mushrooms
- One 14 ounce can white navy beans, drained
- One 14 ounce can black beans, drained
- ½ cup fresh chopped cilantro
- ½ cup fresh chopped parsley
- 1 cup shredded jack cheese
Method:
1. In a large dutch oven heat the oil, add the onion and soften, then stir in your choice of protein. If you are using chicken, turkey or pork cut into ½ inch dice. Turn the heat to medium high and brown the protein.
2. Remove the 2 large brown pouches of chili mixins and stir into 1 cup of water. Stir into the chili pot along with the can of tomatoes, and both beans. Stir well to combine and bring to a boil, then reduce to a simmer.
3. Pan fry the mushrooms until golden brown and add to the pot. Dry roast the corn kernels until smoky and charred and toss them into the pot. Place the lid on the pot. Mix the cheese together with the cilantro and parsley.
4. The small pouch in the packet is the HEAT. Use carefully and to taste, you can always add more, it is hard to take away. The white packet is masa to make the chili thick if desired. I never use it, just toss it.
5. Ladle the chili into bowls and sprinkle a generous handful over the chili and if desired crush a few tortilla chips on top for texture. Avocado cubes and sour cream are also nice toppings.
Serves 6-8
Copyright © 2018 Caren McSherry
2. Remove the 2 large brown pouches of chili mixins and stir into 1 cup of water. Stir into the chili pot along with the can of tomatoes, and both beans. Stir well to combine and bring to a boil, then reduce to a simmer.
3. Pan fry the mushrooms until golden brown and add to the pot. Dry roast the corn kernels until smoky and charred and toss them into the pot. Place the lid on the pot. Mix the cheese together with the cilantro and parsley.
4. The small pouch in the packet is the HEAT. Use carefully and to taste, you can always add more, it is hard to take away. The white packet is masa to make the chili thick if desired. I never use it, just toss it.
5. Ladle the chili into bowls and sprinkle a generous handful over the chili and if desired crush a few tortilla chips on top for texture. Avocado cubes and sour cream are also nice toppings.
Serves 6-8
Copyright © 2018 Caren McSherry
