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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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This is the currently hottest of my own endless chili experiments that is edible. I do not recommend this to anyone who has not handled habaneros before. This is not your mother's chili. It has a citrusy aroma and an earthy flavor. Ingredients:
6 orange or red habaneros |
4 large ancho chiles |
3/4-1 tsp cumin |
1/4 tsp allspice |
1/2 tsp onion powder |
1/2 tsp garlic powder |
1 tsp curry powder |
1 and 1/2 tsp salt |
3/4 cup of brown ale or porter, drink the rest |
2 tsp vinegar ( fruit or champagne works ) i use homemade apple |
1 tbsp frozen orange concentrate |
1 lime |
1 tangerine |
2 tbsp peanut oil |
2 small red onions ( do not use a large they are not as sweet ) |
2 small white onions ( do not use a large they are not as sweet ) |
vegetarian |
1 15 oz can of black beans |
1 15 oz can kidney beans |
1 15 oz can pinto beans |
or carnivore |
3 lbs of browned and drained beef |
2 14.5 oz cans of crushed tomatoes |
Directions:
1. Google how to handle habeneros, watch the videos.
2. Take the habaneros and place them in the center of an oven at 200 degrees for 1-2 hours or buy dried habeneros, less tasty though. Remove and set aside.
3. Combine canned ingredients with browned/drained meat along with the brown ale, vinegar, salt and orange concentrate in a slow cooker, turn on high and let cook for 1 and a half hours.
4. Combine dried chilies and spices in a coffee grinder and grind for 15-20 seconds. Do not inhale the mixture!
5. Dice onions and juice lime and tangerine.
6. Heat up a frying pan on medium heat with 2 tbsp of peanut oil and slowly place onions and spice mixture in pan. After 2 minutes carefully drizzle juice mixture on top. Watch for splattering. Cook for 1 additional minute or until first signs of browning occur on edges of onions.
7. Take onion/spice mixture and pour into slow cooker. Let cook for 20 additional minutes. Enjoy alone or spooned over brown rice.
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