Hemingway and Gellhorn Black Bean and Goat Chili

Hemingway and Gellhorn ChiliYes, this is a complicated recipe.  But so was the Spanish Civil War and the relationship between Hemingway and Gellhorn.  (Feeds a small band of Leftist Irregulars)  WON 2ND PRIZE AT THE CHILI COOK-OFF!

Writers Ernest Hemingway and Martha Gellhorn clashed in a passionately romantic affair while serving as foreign correspondents during the Spanish Civil War; there followed an equally tempestuous marriage of five years.  In this rustic Spanish chili, the dusky taste of black beans and goat and a blend of hot peppers dramatically portray that tempestuous relationship.  At the same time fiery and earthy.  For authenticity, it should be preceded by martinis and paired with a dry Spanish red wine.  Like life itself, it is not for the timid.

Cuidado – Caution:  Consumption of this chili may cause sudden urges to become a foreign war correspondent, go sport fishing off Key West, write long and self-important novels that nevertheless win critical acclaim, and engage in tempestuous relationships with a Spouse or Significant Other.

~ Laird Will and Lady Glyn

DAY ONE

(for the marinade)

1 Cup Apple Cider Vinegar
1 Cup Olive Oil
2 Cups Tomatoes, Pureed
1 Tbsp each Ground Cumin, Cinnamon, Chili Powder and Cardamom
2 Tsp Salt
½ Tsp Crushed Red Pepper Flakes
4 Garlic Cloves, Large, Chopped
2 Dried, crumbled Arbol Chilis
1 Dried Poblano Chili, coarsely crumbled
4 New Mexico Chilis, coarsely crumbled
2 Bay Leaves, coarsely crumbled
2 Tbs Brown Sugar

Combine all ingredients, mix well.  In a 9×13 roasting pan, pierce both sides of 5 lb boneless leg of goat.  Pour marinade over, and refrigerate overnight.

(for the beans)

2 Lb  Black Beans  (Soak in water to cover, overnight)

DAY TWO

Drain and roast the goat at 325 for 2.5 hours.  When cool enough to handle, shred the meat into 1-2 in strands.

Meanwhile, in 2 Tbs olive oil, sauté until lightly browned:
1 large yellow onion, chopped
6 large garlic cloves, chopped

Add the onions and garlic to the soaked black beans.

In 2 tbsp olive oil, lightly sauté:
2 thinly sliced poblano peppers
2 thinly slice New Mexico peppers
3 thinly sliced Jalapeno peppers
2 thinly sliced hot green chilis

Do NOT inhale over the pan!!  Add to black beans and garlic and onion.

Add 1 quart water (or beef stock) to the beans and bring to a boil.  Reduce the heat to simmer and add:

3 Tbsp cumin powder
1 3-inch piece cinnamon stick
2 Tbsp chili powder
2 tsp salt
1 can chipotle peppers, drained and pureed
1 tsp cayenne pepper flakes
1 tsp ground cardamom

Simmer until beans are tender but not soft.  With a slotted spoon remove four cups of the beans.  Puree and return to the pot.

Add the shredded goat meat, and simmer very slowly for 40 minutes.

Remove from heat, cool and add 2 navel oranges, quartered.  Refrigerate overnight.

DAY THREE

Remove and discard the orange quarters.

Warm chili slowly.

Adjust seasoning, adding additional chilis as desired.   If the chili is too thin for your taste, bring the chili to a simmer, slowly add up to 5 tbs organic corn meal and simmer for 5 minutes to thicken.

Reduce heat to warm.  Stir in 1 C finely chopped cilantro, and ½ C grated orange peel.  Keep warm.

Serve with additional cilantro and sour cream as a garnish.  Pair with a dry Spanish red wine.

 
This entry was posted by Glyn Ruppe-Melnyk.

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