My Chili

[cowboy_ron]

Would be awesome to do a CZ meetup and chili cook off. I'll go ahead and award Hos the "Hottest Damn Chili" award in advance.

no kidding:laugh2:

 

[cowboy_ron]

Like my wife said, "Without beans, your chili is soup."

I use a lot of meat and let it reduce to thicken it up

 

[JonJon]

Warning...this is not for sissies.

Hostile's Hotter than Hell Chili

• 1 pound ground beef (I inted to use Chorizo some day soon, but haven't yet)
• 2 cups of pinto beans (less if you have a small crock pot)
• 3 strips of bacon
• 1 red onion
• 4 habañero peppers
• 8 jalapeños
• 2 ghost chilis chopped
• 1 bell pepper
• 5 tablespoons red chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon jalapeno powder
• Course ground black pepper (pepper mill recommended)

2 cups of pinto beans in the crock pot add water to about halfway up the crock pot. Cut 3 strips of bacon into inch squares and add. Cook on low overnight.

Brown the ground beef. Sprinkle a lot of black ground pepper to season the beef. I usually grind the pepper mill for about 15 to 20 seconds. Drain the oil.

Add the ground beef to the cooked beans.

Finely dice the jalapeño peppers, habañero peppers, ghost chilis, bell pepper, and red onion. Add to the mixture along with 5 tablespoons of red chili powder, 1 tablespoon of cayenne pepper, 1 tablespoon of jalapeño powder.

Cook for 4 hours stirring every 15 minutes.

Serve with grated cheese and Fritos and lots of ice water. Woowee.

Believe you me, I have a high tolerance for hot foods. This sounds excellent...I'm planning to make this on Sunday.

Edit: I just saw that you use 2 ghost peppers...WOW... I've heard of people hallucinating from those....I know this is gonna be one piping hot chilli!

 

[cowboy_ron]

Believe you me, I have a high tolerance for hot foods. This sounds excellent...I'm planning to make this on Sunday.

You're a brave man

 

[iceberg]

http://www.dotcomtucson.com/tucson/chili_cook_off.html

 

[vta]

We put pinto beans that have been cooked with epazote (a southwest or Mexican herb) in our chili as they do not produce gas, so no farting for the first two days but if you serve those beans on the third day, it makes up for lost time.

If we don't eat them by the second day, we compost them.

A well of good food info. You should write a cookbook Bob. I'll buy it.

 

[Yeagermeister]

We put pinto beans that have been cooked with epazote (a southwest or Mexican herb) in our chili as they do not produce gas, so no farting for the first two days but if you serve those beans on the third day, it makes up for lost time.

If we don't eat them by the second day, we compost them.

I'll pass this along to my wife.

We don't have to worry about the three day thing. It's usually gone well before then.