To calm some nerves and eat something before we move on to whatever happens.



My choice of underwear doesnt preculde me from sharing a recipe that I think has reached its pinnacle without cheating by using the mix known as Mexican Chilli Powder. Though I did use a chilli seasoning packet.


Plus, despite NOT being professionally employed as a chef; and NOT being capable of formal culinary training: I think i have achieved some sort of credibility as an accomplished cook on this website.



This is about a 5 on the spice index and its so hearty it would be a disservice to serve it with rice. Maybe some sharp cheddar, sour cream and cornbread, or just nachos (to break your mouthfeel up :P).


The recipe makes a lot though. I got 2 - 7 cup round glass containers, 2 - 4 cup round containers, and 1 - 14 oz bowl out of this. Its good frozen or kept for another day and it gets better over time.

PLEASE USE GLOVES WHEN WORKING WITH HOT CHILI PEPPERS (IF YOU ARE SENSITIVE) AND WASH YOUR HANDS IMMEDIATELY BEFORE AND AFTER HANDLING RAW CHILI. AVOID TOUCHING YOUR EYES OR MUCOUS MEMBRANES WHEN YOU HAVE TOUCHED HOT CHILI PEPPERS. IMMEDIATELY WASH ANY CUTTING BOARDS, SURFACES, UTENSILS, AND CONTAINERS THAT HAVE COME IN CONTACT WITH CUT CHILI PEPPERS AFTER YOU ARE FINISHED WITH THEM SEPARATELY.

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Anyways, here is my chili recipe:


Ingredients:

4 x Habanero Peppers - seeded and minced into a paste
5 x "Abobo" Chipotle Peppers - minced into a paste plus 1 tsp "adobo" sauce
1/4 cup sliced and pickled Fresno Chilli Peppers - minced into a paste

2 heads of garlic minced
2-3 medium yellow or spanish onions mid-diced (1/4")
3 bell peppers mid-diced (1/4") (I used 2 red and one yellow)

2 pounds lean ground beef
2 pounds fresh "loose" chorizo sausage (I got mine freshly made)

3 x 28oz (786mL) cans diced tomatoes
1 x 19oz (584mL) can of red kidney beans - rinsed and drained
1 x 19oz (584mL) can of white kidney beans (also known as "cannellini" beans) - rinsed and drained
1 x 19oz (584mL) can of black / turtle beans - rinsed and drained
1 x 19oz (584mL) can of pinto beans - rinsed and drained.
1 x 14oz (398mL) can of "Chili Style" baked beans (if availabe as it really adds a touch of smoke and 'sweet')
(it looks like this here: https://www.realcanadiansuperstore....../p/20381735_EA )

6 TBSP ground cumin
6 TBSP oregano leaves
2 TSP cayenne or hot ground chili pepper (Kashmiri, ghost, etc something "Insane").
1 TBSP smoked paprika
2 Small or 1 Medium Bayleefs (had to :P)
3 TBSP salt
1/4 cup Worcestershire sauce
1 packet chili seasoning (optional)
Pepper to taste

3 cups beef stock (low sodium preferred but you can reduce salt needed levels if you use regular stock)

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Directions:

- Heat 10qt stockpot with 2 tbsp neutral oil (not olive) on MEDIUM heat then add fresh chili peppers and "sweat" until fragrant

- Add garlic and saute until soft then add onions and raise heat to MEDIUM HIGH. Saute onions until translucent

- Add beef, 2TBSP Cumin, 2TBSP Oregano and hot chili powder to mix and brown meat until half way. Add Chorizo and Worcestershire sauce then brown meat full. Add bell peppers and paprika and cook until peppers "sweat".

- Add tomatoes and another 2 TBSP of Cumin, 2 TBSP Oregano and the Bayleef(s). Pour in 2 cups broth and add enough salt to cook tomatoes if necessary. Taste broth and add salt & pepper to desired amount. Bring to a light simmer about 5-7 minutes on HIGH.

- Once Simmering add rinsed and canned beans with seasoning packet (If used) and remaining spices. Bring to a heavy simmer then reduce heat to MEDIUM

- Cover and Simmer 2-3 hours or more stirring occasionally as to not burn or scorch

Enjoy!! ~^o^~