I love the feeling of trying something new and it works!
I made the best chili ever the other night, and finally I thought to write it down.
Differences from my normal recipes were stew beef, not ground round,
and all fresh from the farm veggies, including our yearly dose of roasted chilies from Westwind Gardens. I used to roast my own, but they do it in a huge barrels and they are the best roasted chilies anywhere. We buy about 50 lbs and freeze them for the year —
and go through that many hot Sugar Chilies as we use them in everything!
BTW, our meat, when we have it, is Certified Humane and
as organic as it can be — because grass fed can’t be seen as organic.
Costs more, we eat way less meat than we used to, and it goes a lot farther.
I also changed my chili powder recipe.
I’ve used my mom’s forever, and she was a good cook,
but I like a bit less oregano and like the parsley, plus,
I love more cumin and cayenne.
But know this is HOT Chili, not for the timid!
(I think I have to create a proper recipe page for this — but at least I got it down on paper!
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It looks so good! He-Man likes his chili hot and spicy…me not so much. I like a wee little kick, but not hot! He adds more pepper sauce at the table. We just got back from a trip to New Orleans where he found a new pepper sauce called D.A.T. Pepper sauce. He brought back 30 ounces of it!
With the evenings getting colder Chili this week would be a good thing for me to make too.
I don’t like it so hot that you can’t taste the other spices — it has to have that balance — but I like a lot of heat. The Sugar Chilies are in the 3-5 range, but in some ways, unless you pop one in your mouth, they don’t seem that hot! We are having chili for lunch today!
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I made Chili last night for dinner, and we’re having the left overs for dinner.
I put too much Mexican Cayanne pepper in it so it’s spicy to me, but He-Man loves it!