Johnny Cash wasn’t just the Man in Black—he was also the man behind one seriously good pot of chili. The country music legend loved Southern cooking, and his slow-cooked chili became famous among family and friends. What made it special? A handful of cornmeal tossed into the pot with no measuring involved. His son still talks about watching his dad do this when he was a kid. Here’s how to make this legendary dish at home.
The man in black was serious about food
Growing up in Arkansas, Johnny Cash learned to love old-school Southern meals from his family. We’re talking pineapple pie, cornbread, and hearty stews that could warm you up on the coldest nights. Food wasn’t just fuel for Cash—it was a connection to home and the people he loved. When his family released an official cookbook in 2018, it showed just how important cooking was to the Cash household. The recipes inside weren’t fancy restaurant dishes but real comfort food passed down through generations.
His son John Carter Cash shared stories about his father’s cooking in an interview with NPR. The chili stood out as something truly special in the family’s food traditions. Cash would make his “old iron pot chili” slowly, letting it simmer for hours until everything melded together perfectly. He preferred using sirloin steak or deer meat as the base, which gave the dish a richer taste than regular ground beef. This wasn’t a quick weeknight meal—it was an event worth waiting for.
The cornmeal secret his son remembers watching
Here’s where things get interesting. The official recipe doesn’t even mention cornmeal, but John Carter Cash says his dad always added it. The catch? There was never a set amount. Cash would walk by the pot with cornmeal in his hand and toss some in—literally throw it at the pot. Some would land inside, some might not. This unpredictable method meant every batch of chili turned out a little different. The amount that made it into the pot determined how thick and hearty that particular batch would be.
“You didn’t know how much was going to get into one pot of chili to the next,” John Carter Cash told NPR. “However much it was, that was the specific texture and thickness of that chili.” This kind of cooking shows how Cash approached food—more as an art than a science. He wasn’t worried about exact measurements or following rules. The fun was in not knowing exactly what you’d get. Each pot became unique, which is pretty cool when you think about it.
The original recipe came from an unexpected place
Did you know Johnny Cash served in the Air Force? It’s true, and his chili recipe first appeared in the 1992 USO Celebrity Cookbook. The official version calls for standard chili ingredients you’d expect: chili powder, cumin, white onion, canned chiles, kidney beans, and whole tomatoes. Nothing too crazy on paper. The recipe suggests sirloin steak as the main protein, staying true to what Cash preferred. But for folks on a budget, the USO notes mention that ground beef or chicken work just fine as substitutes.
What’s missing from that printed recipe is the cornmeal trick his family knew about. Maybe Cash considered it too personal to share publicly, or maybe he thought everyone should figure out their own secret ingredient. Either way, the written recipe only tells part of the story. The real magic happened when Cash started improvising at the stove. This is a good reminder that the best family recipes often have unwritten steps that make them special. Sometimes those details only get passed down through watching and doing.
Why cornmeal actually works in chili
Adding cornmeal to chili might sound strange if you’ve never tried it, but there’s good reason it works. Cornmeal soaks up liquid like a sponge, which thickens your chili without making it gloppy or weird. It also adds a slightly sweet taste that plays nicely with the spices and tomatoes. The texture changes too—you get this subtle grittiness that makes each bite more interesting. It’s not a huge flavor change, but it rounds everything out in a way that’s hard to describe until you try it yourself.
The key is using fine or medium-grain cornmeal. Coarse cornmeal or polenta won’t work because the pieces are too big to blend in properly. Yellow or white cornmeal both do the job well. The cornmeal needs time to absorb liquid and soften, so adding it earlier in the cooking process helps. After about 30 minutes of simmering, it should be fully incorporated into your chili. If you see lumps forming, just give the pot a good stir or whisk to break them up and keep everything smooth.
Other ways to thicken your chili like a pro
Maybe you don’t have cornmeal on hand, or maybe you want to try something different. Masa harina is another great option that famous cooks like Ree Drummond use in their chili recipes. This powdery flour comes from corn that’s been treated in a special way, and it dissolves faster than regular cornmeal. You still get that corn-like taste, but the texture ends up smoother. It’s the same stuff used to make tortillas and tamales, so you might already have some in your pantry without realizing it works for chili.
Cornstarch is the simplest substitute if you just want thickness without any added taste. Mix a couple tablespoons with cold water to make a slurry, then stir it into your simmering chili. Check after ten minutes and add more if needed. The downside is that cornstarch won’t give you any extra flavor or that subtle grittiness that cornmeal provides. It’s purely about texture. For the most authentic Johnny Cash experience, though, stick with actual cornmeal and embrace the imprecise tossing method he loved.
Choosing the right meat makes a big difference
Johnny Cash preferred sirloin steak or deer meat in his chili, and there’s good reason for that choice. Sirloin has more flavor than ground beef because it’s a different cut with better marbling. When you cube it up and brown it before adding to the pot, you get these nice chunks of meat throughout your chili instead of crumbly bits. It feels more substantial and special. Deer meat, if you can get it, adds a gamey richness that makes the dish taste rustic and homemade in the best way possible.
Not everyone has access to venison or wants to splurge on sirloin for a pot of chili. That’s totally fine—the USO cookbook mentions that ground beef or chicken can stand in without ruining the recipe. Ground beef is the classic choice that most people use anyway. Chicken makes it lighter if that’s what you’re after. The point is that this chili can work with whatever protein fits your budget and preferences. Cash might have used fancy meat, but the spirit of the dish is about making something good with what you’ve got.
The slow cooking method is not optional
If there’s one thing Johnny Cash got right about chili, it’s that rushing doesn’t work. His “old iron pot chili” nickname tells you everything about his approach. He used a heavy pot and let things simmer low and slow for hours. This long cooking time allows the spices to bloom, the meat to get tender, and all the different ingredients to become one unified thing instead of separate pieces floating in sauce. Quick chili is fine in a pinch, but it won’t taste like something worth remembering.
The slow simmer also helps the liquid reduce and concentrate. As water evaporates, everything left behind gets more intense. Your chili powder tastes more like chili powder. The tomatoes become sweeter and less acidic. The meat absorbs all those good spices. Adding cornmeal during this process means it has plenty of time to do its thickening job properly. Plan to let your pot go for at least two hours, though longer is better if you have the patience. Your kitchen will smell amazing the whole time.
The basic spice lineup you need to start
Every good chili starts with the right spices, and Cash’s recipe keeps things pretty traditional. Chili powder is the main player here, giving you that familiar warmth and color. Cumin adds an earthy depth that makes chili taste like chili—without it, something just feels missing. These two work together as the foundation of your spice blend. You probably have both sitting in your cabinet right now, which is part of what makes this recipe so approachable for anyone who wants to try it.
Beyond the basics, the original recipe includes canned green chiles for a little extra kick. They’re not super spicy, but they add another layer of pepper flavor that straight chili powder can’t provide. White onion goes in for that sharp bite that mellows as it cooks. Whole canned tomatoes give you chunks of tomato plus liquid to build the sauce. Kidney beans round everything out with their creamy texture. It’s a straightforward ingredient list that doesn’t require a trip to a specialty store or any fancy shopping.
Making it your own the Johnny Cash way
The whole point of Cash’s cornmeal-throwing technique was embracing imperfection and making each batch unique. You should feel free to do the same with your version. Maybe you like more heat, so you add extra chili powder or throw in some cayenne. Perhaps you prefer black beans over kidney beans, or you want to mix both types together. Some folks add a splash of beer or coffee to deepen the richness. These variations don’t ruin the recipe—they make it yours, which is exactly what home cooking should be about.
Don’t stress about getting everything perfect the first time you make this chili. Cash himself didn’t measure his cornmeal, so why should you obsess over exact amounts? Taste as you go and adjust things based on what your mouth tells you. Too thin? Add more cornmeal and let it simmer longer. Not enough spice? Stir in more chili powder. Cooking this way feels more relaxed and fun than following strict instructions. That’s the real secret behind any great family recipe—it comes from the heart, not a rulebook.
Johnny Cash left behind incredible music, but his chili recipe might be one of his best gifts to fans who love good food. The cornmeal trick transforms ordinary chili into something with real character and substance. Whether you toss it at the pot like Cash did or carefully stir it in, you’ll notice the difference it makes. This is comfort food at its finest—simple ingredients, patience at the stove, and a willingness to make it your own. Give it a try this weekend and taste what the Man in Black was cooking.
Johnny Cash’s Old Iron Pot Chili
Course: Main CourseCuisine: American8
servings20
minutes2
hours30
minutes385
kcalThe legendary country star’s slow-cooked chili with his secret cornmeal trick that made every batch unique.
Ingredients
2 pounds sirloin steak, cut into 1/2 inch cubes (or ground beef)
1 large white onion, diced
3 tablespoons chili powder
1 tablespoon ground cumin
1 can (28 ounces) whole tomatoes, crushed by hand
2 cans (15 ounces each) kidney beans, drained and rinsed
1 can (4 ounces) diced green chiles
2-3 tablespoons fine or medium-grain cornmeal
2 tablespoons vegetable oil
2 cups beef broth
Salt and pepper to taste
Directions
- Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the cubed sirloin with salt and pepper, then add it to the pot in batches. Brown the meat on all sides for about 5 minutes per batch, then transfer to a plate and set aside. Don’t overcrowd the pot or the meat will steam instead of getting a nice crust.
- Add the diced white onion to the same pot with the meat drippings. Cook over medium heat for about 5-7 minutes, stirring occasionally until the onion turns soft and slightly golden. This builds a flavor base that will carry through the entire dish. Scrape up any browned bits from the bottom of the pot as you stir.
- Stir in the chili powder and ground cumin, cooking for about 1 minute until fragrant. The spices should coat the onions and release their aroma. Be careful not to burn them, as burnt spices will make your chili taste bitter. If the pot seems dry, add a splash of beef broth to prevent sticking.
- Return the browned meat to the pot along with any juices that collected on the plate. Add the crushed tomatoes, beef broth, and diced green chiles. Stir everything together and bring to a simmer. The liquid should come about halfway up the meat and vegetables.
- Reduce the heat to low, cover the pot with a lid slightly ajar, and let the chili simmer for about 1 hour. Stir occasionally to prevent sticking and check that it’s bubbling gently. The meat will start becoming tender and the liquid will begin reducing and thickening on its own.
- Add the drained kidney beans and stir to combine. Toss in the cornmeal Johnny Cash-style by grabbing a handful and throwing it at the pot, or stir in 2-3 tablespoons if you prefer a more measured approach. The cornmeal will thicken the chili and add a subtle sweetness.
- Continue simmering uncovered for another 45 minutes to 1 hour, stirring every 15 minutes. The chili should thicken as the cornmeal absorbs liquid and the excess moisture cooks off. If lumps form from the cornmeal, whisk vigorously to break them up and incorporate everything smoothly.
- Taste the chili and adjust seasoning with salt, pepper, or additional chili powder as needed. The meat should be completely tender and the consistency should be thick but still spoonable. Serve hot in bowls with your favorite toppings like shredded cheese, sour cream, or diced onions.
Notes
- For a more affordable version, substitute 2 pounds of ground beef for the sirloin steak and brown it the same way, breaking it into crumbles as it cooks.
- Use fine or medium-grain cornmeal only—coarse cornmeal or polenta won’t incorporate properly and will leave gritty chunks in your chili.
- Masa harina can be substituted for cornmeal if you prefer a smoother texture; it dissolves faster but still adds that corn taste.
- This chili tastes even better the next day after the flavors have had time to meld together in the fridge overnight.
Frequently Asked Questions
Q: Why did Johnny Cash add cornmeal to his chili?
A: Cornmeal thickens chili and adds a mildly sweet taste that complements the spices. Cash added it in his own unpredictable way by tossing a handful at the pot, which meant each batch had slightly different thickness and character.
Q: Can I use ground beef instead of sirloin steak?
A: Yes, ground beef or even chicken can be substituted for sirloin to make the recipe more budget-friendly. The original USO cookbook notes this option, though the cubed steak gives a heartier texture that Cash preferred.
Q: What type of cornmeal works best for chili?
A: Use fine or medium-grain cornmeal, either white or yellow. Avoid coarse cornmeal or polenta because the grains are too large to incorporate properly into the chili and won’t create a smooth consistency.
Q: How long should I let the chili simmer after adding cornmeal?
A: Let the chili simmer for at least 30 minutes after adding cornmeal so it can fully absorb the liquid and thicken properly. If you add masa harina instead, it dissolves faster and needs less time to incorporate.
