Stories and Recipes from Black Appalachian Cooks
A new food memoir includes nearly forty family recipes rooted in the culinary history of Black women who settled in Appalachia. Author Crystal Wilkinson joins us to discuss her new book, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks.
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Indian Creek Chili
This is a mild chili, similar to the one I grew up with. It’s the perfect
meal for a frosty fall evening. It’s perfect for a family of all spice
preferences; you can increase the heat for those who want it (like my
husband) or enjoy its tomatoey mildness. At my house, we now top it
with a scoop of sour cream and a sprinkling of cheddar cheese and serve
it with saltines on the side. When we owned Wild Fig Books and Coffee
in Lexington, we served our chili with goat cheese underneath and
cornbread that had a touch of sweetness. It makes a great meal on its
own, or you can serve it with grilled cheese or peanut butter sandwiches
on the side. The addition of spaghetti—typical in this region—
stretches it to feed a large family.
10 to 12 servings (makes about 14 cups)
2 pounds ground beef or ground turkey
1 large onion, chopped
3 tablespoons chili powder
2 tablespoons garlic powder
Crushed red pepper flakes
1 (14- to 16-ounce) can diced tomatoes, with their juices, or 2 cups diced fresh tomatoes
1 (14- to 16-ounce) can kidney beans, rinsed and drained
46 ounces tomato juice (5¾ cups)
Table salt
7 ounces dried spaghetti
Sour cream, for serving
Shredded cheddar cheese, for serving
Heat a large heavy-bottomed pot over medium heat. Working in
batches as needed, brown the ground meat just until no trace of pink
remains, stirring often. If there is a lot of rendered fat, drain that off.
Move the meat to one side of the pot and add the onion. Cook for
6 to 8 minutes, until it has softened, then stir in the chili powder, garlic
powder, and a small pinch of red pepper flakes into the meat.
Add the diced tomatoes with their juices, the kidney beans, and tomato
juice. Reduce the heat to medium-low, cover, and cook for about
40 minutes, stirring occasionally.
About 15 minutes before the chili is done, bring a pot of water to a boil
over medium-high heat. Salt it generously. Add the spaghetti and cook
to al dente following the directions on the package. Drain the pasta and
add it to the pot of chili. Cover and cook for the remaining minutes so the
pasta absorbs some of the chili’s flavor. Taste and add more salt and/or
red pepper flakes as needed. Serve hot, with sour cream and cheese.
