You may wonder what type of chili a state like New Hampshire might concoct. It's not a state you would associate with a chili dish. Well, there is a good reason for your apprehension because it didn't seem like the authors of the book were really able to discover any recipes or type of ingredients that could do it either.
First of all, we agreed that Yankee Bean Pot Chili shouldn't really be considered chili. It should definitely be in the category of baked beans. On top of that, it wouldn't be a recipe I would use for baked beans either! Second, the 2 cups of barbecue sauce, 3/4 cup of brown sugar, and 1/2 cup of molasses put it way over the top for sweetness. I found myself trying to avoid the sweet-tasting area of my tongue while chewing!
There were two factors that didn't redeem the recipe (I still ate the whole bowl, but then I have an appetite you wouldn't believe) but are worth mentioning. First, the meat in the recipe was a hunk of salt pork that cooked with the beans for 6 hours. The pork that I took off of that was unbelievable. Second, it did have a nice spicy aftertaste from the 8 dried whole ancho chile peppers.
All in all, the chili only rated a 1.91, not worthy of ever making again as a chili or baked beans. We were glad we had Bass lager pale ale to wash it down.
*Chili Nation, p.95
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