Kathy's

A True Story!
Well, sorta...

We led a team of explorers into a remote region of the Amazon jungle searching for an ancient lost city we had been told about. Within our survival pack Kathy found she had packed a variety of Bush Beans.

Well, to make a long story short, we were ten days into an expedition along the eastern Andean cloud forests and our supplies were running low. We were about to turn back, but that morning when the mist lifted from the surrounding mountains we saw a huge bird carved of stone! Once we investigated it more closely Kathy noticed the markings directed us towards the lost city we had hoped to find. We pushed onward, higher and deeper into the cloud forest.

Hours later it became cold and rainy. We rapidly constructed a framework of small saplings and made a crude roof covered by huge green banana leaves and palm leaves to wait out the weather. Meanwhile our guides had take off for about a hour. We were left to wait.

At about 3 in the afternoon we heard them shout as they returned from the jungle just below. The Q' uechua Indians guiding us were all excited, whooping and hollering! They had killed a Sacha Huagra, otherwise known to us as a Mountain Tapir. The beast was skinned and ready to cook in no time at all. Limes and oranges were sliced and held in place on the carcass with black palm thorns. Then the carcass was wrapped in banana leaves. A spit was prepared and the carcass slow cooked above the fire. The scent was wonderful.  Remembering we still had our Bush Beans, an array of jungle goodies and seasonings, Kathy decided to make "Jungle Chili". The curious nativo’s watched as we  started another fire nearby and mixed our ingredients into a large pot. The pot Kathy had started and the Sacha Huagra cooked slowly throughout the night. Oh man, the aroma was unbelievable!

By the end of the next day we had thoroughly explored the mountainside we had camped on. The ancient site we had hoped to find was just a few hundred meters about our camp site! As we headed back to camp we encountered a brief burst of rain and now we were cold, wet and hungry from our jungle trek. Kathy started some fresh jungle coffee as I checked the pot, added a little water and placed a few pieces of dry wood on the low fire. Lorenzo pointed to the second fire to let me know the Sacha Huagra had finished cooking. The banana leaves were removed and the flash of a long knife glinted as slabs were cut away for each of us. Fresh banana leaves were cut and made into our dinner plates.

After we had eaten all we could, Kathy and Lorenzo shredded the remaining meat. It was so moist and tender Lorenzo sampled a bit as it was added it to our pot. He and the others still hadn't quite figured out what she was making. They stood nearby laughing and talking to each other. Their huge smiles let us know they were excited to try whatever it was she had concocted! It smelled fantastic!

We all feasted that night under the warm glow of torches and the brilliant stars of the southern sky. Everyone was amazed at the rich flavor. The Bush Beans really made the meal perfect. Sitting quietly by our campfire we relished our great discovery, and thus "Kathy's Lost City Chili” was born.

You might try pork if you decide against hunting for a Sacha Huagra. They're on the endangered list anyway.

Lost City Chili Recipe

Start with a 5 pound pork butt roast
Remove fat
Cut into 2 inch wide strips

Thinly slice 2 ripe Limes and one ripe Orange
Use a 10 inch pan or dish with a tightly covered lid
Cover bottom of pan with Orange and Lime slices
Add meat strips to pan
Place remainder of Orange and Lime slices across and in between the meat

Marinate 4 hours

Remove Orange and Lime slices

Drain the pan of all juices

Season meat with1.5 teaspoon of “Spike”
(Gaylord Hauser, salt free, all purpose, all natural seasoning)

Cover tightly and bake slowly at 200 degrees (F) for 8 ~ 10 hours
(Roast may look pink, but is safe as long as inside temperature reaches 165 degrees )

Begin Chili (Bush Bean) pot 2 hours before roast is complete

Bean Pot
Using 12 whole tomatoes, core and blanche
(Blanche: Boil cored tomatoes in water for 1.5 minutes. Then, remove tomatoes from water and peel)

Place tomato chunks into bean pot, including the following items:
1 chopped sweet onion
1 chopped red bell pepper
1 chopped green bell pepper
4 stalks of scallion chopped finely
4 chopped hot yellow banana peppers
1/4 teaspoon crushed red pepper
1 teaspoon ground cumin
1 teaspoon flaked cilantro
1/4 teaspoon ground cayenne pepper
1/2 teaspoon chili powder
1.5 teaspoon salt
1/2 teaspoon black pepper
3 cans of Bush Black Beans (include the liquid)
2 cans of Bush Dark Red Beans (include the liquid)

Bring the pot to a boil, then simmer 2 hours

Remove pork from the oven and shred the meat into thin strips
Do not include juices from the meat

Add pork to bean pot. Cook 10 minutes on medium heat, then simmer for 1 hour

Serve with your favorite garnish's!

We recommend:
Dabbles of sour cream
Shredded sharp cheddar cheese
Sliced (hot) Ortega chili’s
Frito’s dipping chips
Jungle Wine
Eating off a Banana Leaf!