This is a little different this year. I didn't have the variety of chilis that I have used in past years. This batch isn't quite as hot as the last one. Still, its pretty hot. Unless you are suicidal, you should mix this with one of the other chilis. The meat and virtually all the ingredients are organic from Bread & Circus.
3.7 lbs. very coarsely ground lean hamburger
2 medium onions, chopped
4 large cloves garlic, chopped
8 oz. sliced, fresh Serrano Chilis
8 oz. sliced, fresh Jalopeno Chilis
1 tablespoon canola oil
28 oz. can chunky cut tomatoes
6 oz. can tomato paste
64 oz. water
1 cup dark, rich, Chili Powder (Bread & Circus house blend)
2 heaping tablespoons cumin
1 cup dried Arbol Chilis
1 heaping tablespoon Cayenne Pepper
Fresh crushed Black Pepper to taste
2 heaping teaspoons 300,000 Scoville Units Habanero Pepper
3 teaspoons salt
2 teaspoons Oregano (I didn't have Mexican Oregano this time)
12 pickled extra-hot Thai Red Peppers
6 whole, fresh red and yellow Habanero Peppers
2 large, finely chopped, fresh Habanero Peppers
3 whole, fresh yellow and green Scotch Bonnet Peppers
3 finely chopped Scotch Bonnet Peppers
Several large Dutch Bell Peppers, various colors
2 large Poblano Peppers
2 large Anaheim Peppers
2 spicy Ornamental Peppers, grown by Wat and Nancy and dried
1 mild Gypsy Pepper, grown by Wat and Nancy and dried
1 tablespoon corn flour
Roast the Bell Peppers, Poblano Peppers, and Anaheim Peppers. Remove the skins and seeds. Coarsely chop. Set them aside for now.
Brown the onions, garlic, Jalapenos, and Serranos in the oil in a large skillet. Be careful about breathing the fumes from the Serranos. If you have a gas mask handy, use it and go ahead and brown the finely chopped, fresh Habanero and Scotch Bonnet Peppers. Add the steak and brown it. Add the roasted peppers and all the other ingredients except the flour and beans and then bring to a boil. Turn the heat down and simmer uncovered for about 1/2 hour, stirring occasionally. Then cover and simmer for another hour, stirring occasionally.
Let the chili cool, then refrigerate it for 24 hours. Freeze it for a week or two. Thaw
before reheating. Before serving, mix the flour with a little warm water and add to
thicken the chili. For variety, add beans to taste, just before reheating. Any or all of
pinto, black, and kidney are good.
Wat and prep-cook Jill made this Saturday, July 26th, late in the afternoon.
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