Chilifest!

[Der Alta]

Well, the weekly chili recipes worked out well.

This past weekend i entered in my first chili cook-off. I've been working on a recipe for about 12 years now, and am about 90% there with it.

My theme was "You're not man enough." With the ground Red Savina and a few dollups of Haz Mat (www.wildpepper.com), the theme held true.

Perhaps the funniest part of the day was how many people did try it even after I and others warned them. Apparently they didn't believe how hot it really was.

When it came time for the judges to taste test it, I was told that people all day long were commenting on how unbelievably hot it was. They too, could not fathom the heat contained within.

To sum it all up, one judge stated "In the twelve years that I've been judging this contest, that is the hottest chili I have ever tasted." The other judge was crying and the third was chugging a glass of milk.

I'm beginning to think that I have a problem, because that's how hot I like my chili on a normal day.

AO

 

[Talentless]

do you put out cigarettes with your tongue?

 

[Famine]

Mmmm. Chilli... I'm about to go cook myself one...

I'm no expert at it, but I let one ferment a couple of days and gave it to my dad (he of recent quadruple bypass...). He commented after a mouthful that it tasted nice, but he was scared of swallowing it, after what happened the first time he swallowed it... Tasted alright to me... But I did have a pint of ice-cold Stella sitting in my hand

 

[Der Alta]

I owe due credit to Boom, as he gave me an excellent method to add a smokey flavor to the recipe. Something that I had been missing for some time.

Yes, my family doesn't seem to eat much of it after the first bite.

AO

 

[boombexus]

You do have a problem. I really can't stand my food being that hot. I could to an extent when I smoked cigarettes, but now that I dont, my palate seems to handle the heat even less.

So Alex, how did you finish in the competition?

 

[Zrow]

I went to Hard Rock Cafe one night with some friends, and I ordered the hot wings. I touched the wing with the tip of my tounge, and by God it was the hottest thing that I have ever tasted. I seriously couldn't eat the rest, but fortunately the manager came over and I got a different meal.

 

[Der Alta]

Boom, I'm not sure how well I palced in the competition, as the judges only announced the top three places. I've dropped an e-mail to the host in hopes that they kept track of how each contestant did, but It'll be a few days.

And now, it's time to start planning next years recipe.

Hmmm.... I think I can make it hotter than it was this year.

AO

 

[Attila_Da_Hun]

I like mild food

 

[Michael K]

Hi guys

Do you two chefs have any "almost man enough" chili recipes? One caveat, my wife has to be able to eat it. She can handle fairly hot food, just not ridiculously hot.

Thanks,
Michael K

 

[Zrow]

Alta has a few recipes floating around here somewhere, but I don't know how hot they are.

 

[Der Alta]

Originally posted by Michael K
Hi guys

Do you two chefs have any "almost man enough" chili recipes? One caveat, my wife has to be able to eat it. She can handle fairly hot food, just not ridiculously hot.

Thanks,
Michael K

Michael, in comparison, I only dabble in the Art of food preparation. Boom on the other hand can make gourmet meals out of Spam, hasbrowns and eggs!

If you do a quick search for "chili recipe" you'll turn up a number of them. THe heat comes from the peppers, so when you see "jalapeno" or other similarly titled pepper, opt instead for a red pepper. And leave the ribs and seeds out of the pepper. That's where the majority of the capsaicin (HOT) is nutured in the plant.

I'll post up the recipe I entered tomorrow. I actually made the recipe, then added the heat in the final cooking stage. If you skip that stage, you'll have excellent dipping chili or straight up.

Till later,

AO

 

[Solid Lifters]

I like my food HOT!

I'm tempted to try this stuff. It's called Satan's Blood .

It's rated at 800,000 Scoville units, and it is a food additive only. At $20 a bottle, bottle size is 1.35oz, it's a bit to expensive to try on a whim.

You can find it here. www.saucecrafters.com

 

[boombexus]

So I was just looking through some of my recipies and came across a rather unique additive to a chili that I might find a flavorful and interesting addition. And it would be espresso! I think that it would add a nice subtle roasted coffee flavor that could compliment chili well. I'll give it a go next time I make some chili.

Also Alex, I came across a molé recipe. Not sure if you are familiar with a molé sauce but it's a traditional sauce from Mexico made with all sorts of crazy ingredient combinations. One of them being bitter sweet chocolate but it's not a desert sauce. It's a savory sauce.

Here is a link to a basic one: Molé

I use a different one that I learned of when I worked at the www.redsage.com

Yellow onions
Roasted Garlic
Cumin seed
Fennel
Corriander
Cinnamon stick
Roasted tomatoes
Roasted Mango, banana, mango, strawberry, pineapple
Pumpkin seeds
Pacilla dé Oxaca (sp? it's a chili pepper.)
Ancho chilis
Pine nuts
Peanuts
Beef stock
Stale bread to thicken
Almond chocolate.

Basically you put all this in a pot and simmer for an hour or so.

 

[bmwx]

Satan's blood eh? Keep the Mylanta handy...

 

[Der Alta]

Boom, I've heard of adding Chocolate to Chili to give a sweet taste before the heat kicks in. One of the entries this past weekend had it as an ingredient.

On a similar note, I've used Grape Jelly before to stall the heat for a few moments to give a delayed reaction.

The espresso is a fantastic idea. Note to self Don't know why I didn't think of that one earlier.

This is one of the additives I had in my chili.

AO

 

[emad]

BRING IT ON!!!!
i was raised eating pakistani food...i can take it...i think.

i mean really, what's a few habanero peppers in the food gonna do to me?

 

[Famine]

Wait until you get to the Mexican Insanity Peppers...!