It's getting that time of year. I like it hot and also like to put the leftovers in the fridge to chill so I can have some to eat with Tostitos Scoops while watching a football game. Frank Baker asked for it so here it is.
Dice up a large onion, set aside. De-seed 2 jalapeno peppers and dice the pods. Dice a habanero pepper seeds and all.
Brown about a pound of hamburger meat, drain and put in a pot. Add the onion, jalapeno, and habanero piles to the meat and stir fry for a couple of minutes.
Add a 14.5 oz. can of diced tomatoes, 15 oz. can of light kidney beans, 8 oz. can of tomato sauce, a cup of water, a tsp. of chili powder, a tsp. of salt, 1/4 tsp. of garlic powder, a tbsp. of apple cider vinegar. Stir it up good and add a bay leaf. Let it simmer on low/med heat(just enough for it to bubble lightly) for about 45 minutes to an hour while stirring(and tasting it of course) every few minutes.
Mix a couple of tbsps of corn starch with just enough water to make it a pourable liquid.(I mixed mine in a dirty coffee cup for what it's worth;-) ) Pour it in the chili and let simmer for about 5 minutes before taking the pot off the heat. This will thicken the chili up a little.
Rinse out the coffee cup. My coffee is thick enough without corn starch:-)
I use the jalapeno pepper pods for taste, If you like a little extra kick, dice up and use the seeds also.
Phillip
Dang that sounds delicious but...does it burn your mouth and butt off??? :-O
Might want to add a little adobo sauce, a Sam Adams beer to the pot, and serve with freshly chopped cilantro and lime.
Heat wise, this chili with 2 seeded jalapenos has a small bite to it, barely noticeable, just enough to know it's there. The chili with one seeded habanero has an upper medium kick to it. That is the only 2 ways I've tried it. Next batch will have 1 seeded habanero and 2 seeded jalapenos. For the chili cook off at our church in a couple of months, I'm going to double the recipe but have 3 habaneros in the 'heat category' and an entry with double the recipe but just 3 or 4 jalapenos in the 'taste category'.
Thanks, Phillip. I'll give this one a try. I generally make habanero mash from the fresh peppers and then use the mash in various dishes or to make hot sauce. A teaspoon of the mash is approximately equivalent to one habanero pepper. The mash can be kept for years (Tabasco is made from a three year old pepper mash).
I made a batch of salsa last week using nopalitos (cactus pads), tomatillos, onion, garlic, cilantro and tomatoes. I put a heaping teaspoon of habanero mash in for some kick. This stuff is soooo good. This morning I had two tamales (made these on Saturday) two sunny side up eggs and a big scoop of the salsa.....what a breakfast.
The filling for the tamales was a pork butt cooked smothered in a batch of the nopalito salsa. This was my first time making tamales but it won't be my last. I woke up early this morning thinking about a filling of dark meat chicken and green chilies. 😉
Dang Frank. That sounds very good. Now I'm hungry. 🙁
Deral - I don't usually eat a breakfast but I think all that dreaming of tamales last night got me going. Now I got you going....you'll just have to whip up something...:-)
I guess I will have to pull out my copy of the RPLS cookbook and see what I can put together this afternoon. I seem to recall book marking one from Kent M. that I have not gotten around to trying.
Growl (sound of stomach)
What exactly is a cactus pad? I may have used them but not familiar with the name.
Flaiming HOT Cheese dip
1/2 Cup finely chopped Habanero Peppers with seeds
3 lbs Velveta Cheese
Simmer in the crock pot until the cheese is melted. Stir well with a plastic or Stainless Steep spoon and serve with your favorite chips.
Other than the diced tomatoes (I personally do not like tomatoes) and the cornstarch sounds like a good recipe for chili beans, but it is not chili.
No beans in real chili.
Deral - The nopales (or nopalitos when cut up) are the pads of the prickly pear cactus. The Mexicans use them a good bit in salads, salsas and other dishes:
Ah. They are called sun pears in Okie. Nice additions to any mix of sauce.
YEAH!!! That made me hungry too! Sounds like a great breakfast.
I have slow cooked pork butts in salsa before...comes out goooood....
Thanks for that...i'm taking that recipe into the kitchen with me...next month... 3 more weeks of Swanson microwave chicken and lays potato chips here but soon...soon
Tom - I haven't forgotten about the "Sauce" for you and the "other" Tom. I intend to make a fresh batch.....someday. 🙂 When I do, you two are on the top of the list.
Ah...Lays potato chips....and hot sauce...
> I guess I will have to pull out my copy of the RPLS cookbook and see what I can put together this afternoon.
Humm... I wonder who drew some of the cartoons for that cookbook???? Hmmmm....;-)
Ditto on the seeds. We crush them and let me set in vinegar overnight, then use the vinegar.
