Make Luck with Hoppin' John Chili
Eat Black-Eyed Peas on New Year’s Day for Good Fortune Next Year
In the American South, a dish of black-eyed peas and rice is a must if you want to have good luck in the coming year. Thischili version recipe may excite you even more,
For many cultures, certain foods eaten on New Year's Day will bring you good luck. The essential ingredient In the cuisine of the American South is black-eyed peas. Here are some good luck foods in other traditions:
- China: Spring Rolls, Long noodles eaten in one piece
- Spain: Twelve Grapes eaten at the stroke of midnight
- Holland: Donuts (the shape symbolizes your coming full circle)
- Germany and Austria: Pork, Cabbage or Sauerkraut
- Denmark: Boiled Cod
- Italy: Lentils
In the American South, though, the dish you eat for good luck is Hoppin’ John, a mixture of black-eyed peas and rice. Serve it with collard greens and cornbread and you will get wealth along with the luck.
If, like me, that menu doesn’t quite get your mouth watering, try this recipe that ratchets up the good luck of Hoppin’ John with a generous dose of chili ingredients. As written, this recipe has great flavor, but is fairly tame. Depending on how much of a hothead you are, if it’s just not chili if it doesn’t get your forehead sweating and your nose running, add some jalapeno or habanera chilies, or simply a few good shots of Tabasco (or your favorite hot sauce).
Hoppin’ John Chili
- 1 onion, chopped,
- 1-2 cloves garlic, finely chopped (in addition to luck, this will keep vampires at bay)
- 1 Tbsp corn oil or other vegetable oil
1. In a large saucepan over medium heat, sauté the onion in oil until just translucent. Add the garlic for thirty seconds. Do not let it brown or it will turn bitter.
- 1 lb ground beef, lamb, pork (or a mixture of two or all three, see variations below)
2. Add the ground meat and brown it, breaking it up into bite-size or smaller chunks. Depending on how lean your meat is, you may need to add a little more oil.
- 16 oz can diced tomatoes
- 8 oz tomato sauce
- 1 small can chopped green chilies
- 15 oz can black-eyed peas, rinsed–or– 2 cups dry beans soaked overnight and boiled until tender (see notes)
- 1/2 cup red wine or beer or beef broth (you pick; see variations)
- 2 1/2 Tbsp Chili powder
- Salt, Pepper and Tabasco Sauce to taste
3. Toss in these remaining ingredients. Turn up the flame and bring the mixture to a boil, then reduce the heat to a simmer, stirring occasionally, tasting to adjust the seasonings, for at least half an hour (up to half a day to better blend the flavors, adding more liquid as necessary).
- 1 cup cooked rice
- 1 cup grated cheddar cheese (optional)
Serve over hot cooked rice topped with grated cheese, if using.
Yield: about 1 quart, 4-6 servings
Notes
If you use dry beans soaked overnight, rinse them twice before boiling them up. This common trick for preparing dry legumes leaches out the enzyme that makes beans “repeaters.” Canned beans will also benefit from a thorough rinse.
Variations:
I like to add pork chorizo to the ground meat. Obviously, your choice of meat and added liquid will make a difference in the flavor, but they’re all good (and I didn’t want to offend the teetotalers).
You don’t have to go to the Texas Chili Cook-Off to know that there are, conservatively, a zillion different ways to make chili. If you have your own favorite recipe, you can make it luckier for New Year’s by using black-eyed peas in place of the pinto or other beans, and then either serving your chili over rice or mixing in cooked rice near the end.
However you try it, Good luck this year and please pass the donuts!
Chili heads may also want to take a gander at Cowboy Steak Chili.
If you fall in love with black-eyed peas, here are two more recipes.
Green Chili and Cheddar Cheese Cornbread goes well with this chili.
