Previously posted - For Chili-Heads only. Don't know if anyone tried it, but many were intrigued at the idea of putting fish in chili. There was a pretty good discussion going on that thread.
This next recipe is hot, very, very hot, possibly too hot for most chili-heads. I like things very hot, and have successfully eaten fresh ghost pepper without feeling any pain. I can eat half a bowl of my Dragonfire Chili before I start to feel pain. After a full bowl of the stuff, my whole mouth is screaming hot, and milk doesn't cool it at all. But I know, that some people are almost addicted to screaming hot chili, and so I'm posting this. Why do I call it Dragonfire Chili; because it's where dragons come to get their fire.
And yes, it's a little too hot for me. But you get the full and delicious flavor of those peppers.
In my defense, the guests who request the chili said to make it as hot as I could possibly make it. Neither of them finished their bowls. One fo them got half-way through one cereal bowl full. The other got through about four tbs. full.
Be forewarned, if you enjoy hot, even really hot, this still may be past your limit.
15 oz. can of dark-red kidney beans
24 oz. can pinto beans
1 large onion, cut into slices
24 oz can of diced tomatoes
4 dried ghost peppers
6 dried cayenne peppers
4 fresh habaneros
6 dried Japone peppers
3 tbs. chili powder
1 tbs. paprika
1 tsp. ground cumin
1 tsp. ground coriander
2 stalks celery, sliced
2 lbs. ground beef
Put the beans, tomato, chili powder, paprika, cumin, coriander, and celery into a large pot (this will fill the average slow cooker). Brown the ground beef and season with salt to taste. Add the browned ground beef and sliced onion to the sauce.
Place all of the peppers, except the habaneros, into a blender and blend until all peppers are thoroughly ground into a powder. Add the powdered peppers to the sauce and meat. Place a half cup of the sauce into the blender, and the habaneros, and blend into an emulsion. Add to the chili. Cover and simmer over very low heat for an hour.
If you so desire, thicken with a quarter cup of masa harina stirred into the chili. It adds a nice flavor and cools the burn slightly.
Make a first aid kit of ice cream, and/or very cold ice-milk to cool the burn.
If you're a crazy chili-head, this chili will satisfy you. If you are a normal chili lover, this will make you cry. Just sayin'.
After eating that bowl full of chili, I could breath on two pieces of steel and braise them together.
Seeeeeeya; Chief Longwind of the North