Today is both the second Ember Days of Pentecost and National Wyoming Day. As the second Ember Days of Pentecost, it naturally falls on a Friday. In our house, that means no meat.
It’s difficult to celebrate Wyoming without devouring a 16-ounce Ribeye. The very though fills me with memories of Cassie’s Steakhouse in Cody, Wyoming. They’ve been serving up the most amazing steaks since 1922. You can bet anytime we are in Wyoming, we make it a point to stop by Cassie’s. It’s everything you’d expect from a Cowboy joint – from the bar to the food and live music.
Ember Days are all about giving thanks. While this might not be all that Christian of me, I surely am thankful for places like Cassie’s and the good people you’ll meet in Wyoming over a lot of other places. Hubby and I fell in love with Wyoming the first time we visited – so much so that we seriously talked about moving there. That was a long, long time ago, when we were young and the thought of raising cattle appealed to us. These days I don’t think either of us could do what it would take. And the winters are harsh. While I don’t mind cold weather, Hubby wants no part of living in snow. Texas is looking better and better. But that’s a subject for another day.
Since Ember Days are moveable, it won’t be that every year Ember Days of Pentecost and Wyoming Day share the same date. Ember Days of Pentecost or Summer are tied directly to Pentecost (no kidding). Pentecost is tied directly to Easter. And Easter is tied to the cycles of the moon. Since Easter can be as early as March 22 or as late as April 25, Pentecost Sunday falls sometime between May 11 and June 14, with Ember Days beginning the following Wednesday. Wyoming Day on the other hand is fixed, May 24 every year. Maybe next year we’ll talk steaks.
Out of respect for our No Meat on Friday tradition and to honor Wyoming, chili beans seemed the most logical of choices. With the exception of the yellow onion, pretty much all the ingredients comes in a can or jar. That means this chili is perfect for trail rides. Surly do miss those trail rides we use to take every summer. Still have my steel-toed boots in the back of our closet. Now a days those trail rides are few and far between.
Quick and Easy Four-Can No Meat Chili
1/2 large Yellow Onion
2 (15 oz) cans Whole Black Beans
2 (15 oz) cans Red Kidney Beans
2 tablespoons Spicy Olive Oil
2 tablespoons Minced Roasted Garlic
Salt to taste
Black Pepper to taste
2 teaspoons Chili Powder
2 teaspoons Cayenne Pepper
1/3 cup Tomato Paste
1 (28 oz) can Crushed Tomatoes
2 cups Beef Stock
1 teaspoon Cider Vinegar
Peel and finely mince onion, set aside. Drain and rinse all the cans of beans, set aside.
In a large pot heat the oil over medium-low heat. Sauté the onions with garlic for 2 minutes. Season with salt, pepper, chili powder and cayenne pepper. Cook for 1 minute longer.
Add the tomato past and crushed tomatoes, stir to blend. Add the beans and beef stock, bring to a rolling boil. Reduce heat and simmer, uncovered, for 15 minutes while stirring occasionally to prevent scorching the beans.
Remove from heat. Add vinegar; taste and adjust seasonings as desired.
Finishing Touches
1 fresh Jalapeno Pepper
Sour Cream as desired
Shredded Sharp Cheddar Cheese as desired
Slice jalapeno pepper into rounds. Ladle chili into warm bowls. Garnish with sliced jalapeno, sour cream and shredded cheese as desired.
Serve with Jalapeno Cornbread Muffins.
Jalapeno Cornbread Muffins
3 whole Pickled Jalapeno Peppers
4 tablespoons Bitter
1-1/4 cups Flour
3/4 cup Yellow Cornmeal
1/4 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Milk
2 large Eggs
Butter for serving
Heat oven to 400-degrees. Spray a standard 12-cup muffin tin with cooking spray, set aside. Dice pickled peppers. Melt butter, set aside to cool.
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Set aside. In a small bowl, combine milk, eggs and the cooled butter. Whisk to blend. Add the wet ingredients to the dry ingredients. Fold in the jalapeno peppers just unit dry ingredients are moistened.
Fill each muffin time about 2/3 full with batter. Place in the heated oven. Bake for about 15 minutes or until a tester inserted into the center of a muffin comes out clean.
Remove from the oven; place pan on a wire rack to cool for a few minutes. Slide a knife around the edge of the muffins to loosen. Serve warm alongside soft butter.
He pardons all your iniquities,
He heals all your ills.
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