Another Little Recipe

post # 77

      At living history events, sometimes we try to keep things period correct.  We make things that the Voyageurs would have eaten, or we eat traditional native foods,  Sometimes people use recipes that can be authenticated to the periods we portray.  At least we do this for the hours when there is public present.  Fortunately, most of the things they ate then, like stews and roasted things have been around for millennia, although the details of which spices to use, or the exact method for cooking have changed.  Breads have changed a lot, but many of the old recipes are still out there to be found.  
      Today's recipe is an easy one,  It is basically pork chops baked in chili.  It would be perfect for reenactors from the southwest, but if nobody sees you, or if those from the lodges near you are too critical, or if you just don't care what people think about what you eat, then go for it.  This would be a good recipe to try at home too.  

      Start with a good chili (I'll give you that recipe here too) that has had enough time to meld all the flavors together.  Tonight I used some leftover chili, and the flavors were perfect.  Chili and spaghetti sauce are both things that taste much better the second time, so when I make these I make enough to have leftovers a couple of times.   I often try my recipes at home first before taking it on the road to a ca,ping trip or to a rendezvous.

Heat your oven to 350 F.  
In a heavy, cast iron fry pan pour some of the chili.  
Lay in a layer of pork chops.  
Pour more chili on top of them.  
Add another layer of pork chops, and in turn cover them with chili too
Repeat this until your fry pan has enough in it to feed the people you are serving it too.  
Make sure that there is chili covering the final layer of pork chops
Cover the fry pan and place it in the oven.  Slow bake these for about an hour, but longer and slower if you want the meat to get more tender.  

The acid in the tomatoes helps to break down the meat.  I suppose you could do this same thing with a cheaper cut of beef.  Pork steaks would also be great for this. 

The Chili :  

Brown the meat (whatever kind you use)  
Into the heated kettle of cooking meat saute a whole chopped onion, about a half of a green pepper, and about a half cup of celery.  At this time you should also add your spices:
salt, 
pepper, 
chili powder, 
a healthy dose of ground cumin,  
and much garlic. 
(all to taste)  

When the sauteing is done add a can of tomato sauce (two if you are making a big batch - use your noggin for something besides a hat rack and adjust everything according to how many victims you will have people you will be feeding).  

Add:
a can of simple baked beans
a can of black beans or kidney beans. 
a can of crushed tomatoes
(don't drain anything you're putting in this - those liquids provide another source of flavor)

Add your chilies or whatever source of heat you will use - again do this according to taste and preference (both your own and that of your victims gastronomical audience).  

Simmer this until the flavors have melded well and some of the liquid is gone.  

Eat it up while it's hot.  

Both recipes can be made in a dutch oven.