Johnny Cash’s Heirloom Recipe
Old Iron Pot Chilli
Serves: 8-12
Prep Time: 45 mins
Cook Time: 4 hours
Difficulty: Spicy
Pans Required: Old Dutch
Welcome back to Heirloom Recipes. The series that goes on Hollywood star tours, jumps out at specific houses, waits in the garden until dark, and then raids the recipe drawers of history’s icons.
So you don't have to.
Today, we walk the indicated line through Johnny Cash’s kitchen to recreate his Old Iron Pot Chilli.
The year was 1968. Johnny Cash, the Man in Black, was at a crossroads. His career had stalled, and his personal demons had taken their toll.
To guarantee a full house, Mr Cash decided his next concert would be for an audience who absolutely had to attend.
The inmates of Folsom State Prison.
It might have been the shanks, but as he stepped onto that stage a fire lit inside him. He poured his heart and soul into the performance, connecting with the prisoners in a way few artists ever have.
That concert became a turning point, launching him back into the spotlight and cementing him as a legend.
And what did Johnny Cash do after that iconic show?
He sat down with June Carter and shared a bowl of Old Iron Pot Chilli. A family recipe passed down through generations, the kind that warmed Cash’s body and spirit on that fateful day.
With its blend of smoky heat and sweetness, it captures a little of the man himself.
Showing us that Johnny Cash was more than just The Man in Black.
He was also a regular man. Who liked to wear predominantly black clothing.
Ingredients
If you are looking at the ingredients and thinking, “Whoa. That is a lot.” We agree. Stick with it. The method is simple. The result is worth it. And we suspect the showmanship was part of the magic.
1.2 kg chuck steak, chopped into large bite-sized hunks*
300 g smoky bacon, roughly chopped
3 T olive oil
1 large onion, sliced
1 bulb garlic, minced
2 red peppers, sliced into medium strips
2 green peppers, sliced into medium strips
4 T cumin seeds
1 T dried oregano
2 T chilli powder, start with less if cautious and add more to taste
2 T chipotle powder
1 T smoked paprika
1 t dried sage
1 T onion powder
1 T garlic powder
1 T salt
1 t black pepper
2 tins chopped tomatoes
2 tins black beans, drained
1 tin kidney beans, drained
1 small tin La Morena chipotle peppers, plus juice, roughly chopped
OR 1–2 T pickled jalapeños, roughly chopped
3 T brown sugar
1 can beer
*According to accounts, Johnny Cash made his chilli with sirloin. According to supermarkets, sirloin is expensive. We used chuck steak, also called gravy beef or braising steak. It is perfect for long, slow cooking.
Method
Preheat the oven to 140°C.
Heat your Old Dutch until smoking hot. Drizzle in the olive oil and sear the meat in four batches. Quickly brown the meat on a couple of sides without cooking it through.
Move each batch to the lid of the Old Dutch as you go.
Fry the bacon until lightly brown and a little crunchy, then add it to the meat.
Lower the heat to medium. Add the onions, garlic and peppers to the pot and sauté for 2 minutes. Add the cumin seeds and oregano and fry for another minute, stirring constantly.
Add all remaining ingredients. Stir well and simmer for 15 minutes over low heat. Taste. Is it hot enough? Sweet enough? Salty enough? Adjust now.
Return the steak and bacon to the pot, mix well and bring to a simmer.
Place the lid on the pot and move the Old Dutch to the oven. After 3 hours remove the lid and check if the meat is fall-apart tender. If not, cook for another 30 minutes or until the meat melts in your mouth.
Since you want the meat to remain in hunks, do not stir so enthusiastically that it dissolves.
Serve with tortilla chips, lime juice, sour cream, grated cheese, cornbread, avocado, spring onions and fresh coriander.
Every great recipe deserves a soundtrack.
Here’s a playlist seasoned with redemption. Cash’s tracks, personal favourites, and songs to simmer alongside your chilli. Press play, stir well, and let the sounds of trains and trouble bring you closer to dining with the Man in Black. Listen on Spotify
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Heirloom Recipes is an independent editorial series inspired by recipes and stories in the public domain. We are not affiliated with, endorsed by, or connected to any individual, family, or estate featured. These recipes are our adaptations, created with care and respect for the lives behind them.
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