Name: Virginia Ginger Ale Chili
Yield: Makes 6 to 8 servings
Cuisine: American
Ingredients: 1 green bell pepper, seeded and chopped; 1 tablespoon salt; 2 teaspoons dry mustard; 1 large Spanish onion, chopped; 1 tablespoon ground cumin; 1 tablespoon dried oregano, crumbled; One 28-ounce can tomatoes, juice included; 1 teaspoon freshly ground black pepper; Grated sharp cheddar cheese for garnish; One 20-ounce can kidney beans, drained; Diced red onion for garnish; 1 cup ginger ale; 2 pounds ground beef chuck; ¼ pound ground pork shoulder; 1 small hot red chile pepper, chopped; 3 garlic cloves, minced; 2 tablespoons chili powder

Preparation info

Makes
6 to 8
servings

Difficulty
Easy

Appears in

The Glory of Southern Cooking

By James Villas

Published 2007

About

If Georgians can have their beloved Coca-Cola Baked Beans, Virginians in the western part of the state are certainly entitled to their ginger ale chili spiced with both hot red peppers and dry mustard. Southerners (who have never, ever considered Texas to be a legitimate Confederate state, partly because those folks barbecue beef brisket, goat, snake, and other strange meats instead of pig) generally don’t pay much attention to chili con carne, but when th