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Old 06-04-2014, 08:41 PM   #1
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For Chili Heads Only

Ok kids, this chili will seperate the chili heads from normal people. DW is down sick and has to eat easily digestible foods, including jello water. That left an opening for me to play.

My chili came out pretty tasty, and probably not like any chili recipe you've tasted. Warning, this is really hot.

Ingredients:
2 Pollock Fillets
1 yellow onion
1 celery stalk.
1 pat butter (about a tsp.)
Salt
Pepper grinder pepper
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1 tbs. hot chili powder
1 fully ripe, fresh ghost pepper
1 tbs, Sriracha Pepper Sauce
1/2 tsp. Tabasco Sauce, original flavor
15 oz. can pinto beans
15 oz. can black beans

Wash and slice the celery. Peel the onion, slice it in half through its equator. Slice each half into quarters.

Heat the butter in a 3 quart sauce pan until it begins to bubble. Add the celery and onion. Season with salt. Remember to season each layer with a little salt and pepper. When the veggies are just starting to soften, and the fish cubes. Cover and let the food simmer for 5 minutes.

Add the herbs and spices, and stir them in. Add both the pinto and black beans. Fold the pot ingredients together. Taste and correct the seasonings. Add the Sriracha and Tabasco sauces. Finally, use kitchen shears to finely cut the ghost pepper into the chili. Cover and simmer for 30 minutes.

Serve with whatever you like with chili. And the fish flavor works very well in this chili.

Seeeeeya; Chief Longwind of the North

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Old 06-04-2014, 08:50 PM   #2
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Gotta warn you; Just finished my first bowl of this chili. My tongue, tip, sides, middle and back, yeh the whole things is talking to me loudly. My cheeks and both hard and soft pallate are feeling the heat, as well as my lips and even my teeth. At one point, the aroma going up my nose cause pain in my left, lower eyelid.

And just last summer, I used to eat the same ghost peppers like they were sweet peppers. You can tell that I'm out of practice. is there a smiley for "Whew! That's hot!"

Fortunately for me, the heat is gone in about 5 minutes. That's a lot better than the 15 minutes it used to take to cool down.

Seeeeeya; Chief Longwind of the North
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Old 06-05-2014, 01:07 AM   #3
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Well, I hope your wife feels better real soon. So she can bring you back to your senses. ( just kidding )

Actually I could see that. Fish tacos are good and sometimes they can be reasonably spicy too at taco places.
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Old 06-06-2014, 03:12 PM   #4
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^^^ lol I agree.

Nope that's not something I'll be trying chief......not to mention the fish. Whoa cowboy.
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Old 06-07-2014, 06:56 AM   #5
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As much as I love fish, I gotta agree with Kayelle! And I also don't do HOT! But I love chili.
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Old 06-07-2014, 07:05 AM   #6
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No hot here either. I doctored a jar of prepared pasta sauce with just three flakes of red peppers along with other foods. That is as hot as I care to have it. And the only reason I used the pepper flakes was for The Pirate.
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Old 06-07-2014, 09:48 AM   #7
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I'm a Chili Head.

I also love hot.

This looks interesting.

I think I'd leave out the celery because green veggies just don't seem right in chili to me. Do they add to the flavor enough to not omit them?

Pinto beans I see but Black beans don't say chili to me. How about Red kidney beans instead? I have to say I'm about 50/50 on beans in chili. Sometimes I want them and other times I don't.

Sriracha is one hot sauce I'm not really fond of. Too much garlic. Could I use another hot sauce and add a bit less garlic to mimic the taste?

Now to the real question. Fish in chili? That's where my interest comes in. I don't see Pollock here so what other fish would you suggest?
I'd most likely do this in the crock pot so adding the fish too early is a concern. Overcooked fish is not one of my favorites.
Perhaps precooking and tossing in at the end to warm up is the way for me to go?

Thanks for the idea's Chief. That's what cooking is all about. Seeing what others do and adapting those ideas to our own tastes. I'll give Fish Chili a try one of these days. Now weather I curse you or praise you is something only time will tell.
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Old 06-07-2014, 11:55 AM   #8
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Quote:
Originally Posted by Zagut View Post
I'm a Chili Head.

I also love hot.

This looks interesting.

I think I'd leave out the celery because green veggies just don't seem right in chili to me. Do they add to the flavor enough to not omit them?

Pinto beans I see but Black beans don't say chili to me. How about Red kidney beans instead? I have to say I'm about 50/50 on beans in chili. Sometimes I want them and other times I don't.

Sriracha is one hot sauce I'm not really fond of. Too much garlic. Could I use another hot sauce and add a bit less garlic to mimic the taste?

Now to the real question. Fish in chili? That's where my interest comes in. I don't see Pollock here so what other fish would you suggest?
I'd most likely do this in the crock pot so adding the fish too early is a concern. Overcooked fish is not one of my favorites.
Perhaps precooking and tossing in at the end to warm up is the way for me to go?

Thanks for the idea's Chief. That's what cooking is all about. Seeing what others do and adapting those ideas to our own tastes. I'll give Fish Chili a try one of these days. Now weather I curse you or praise you is something only time will tell.
Any mild, firm fish will work. Flaky, soft fish tends to disintegrate. As far as replacing the Sriracha, try some Jamaican Hell Fire Sauce, Red.

Normally I use kidney beans in my chili. They are mildly sweet. For this chili, I wanted more of an umami flavor, hence the fish and black beans.

I wanted that umami couple with intense pepper flavor, not necessarily heat. But to the pepper flavor that I so enjoy, I put up with the heat. I truly enjoy the flavor of hot peppers. Smoked Ghost peppers are amazing.

Seeeeeya; Chief Longwind of the North
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Old 06-08-2014, 06:31 PM   #9
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Fish in chili? You should be taken out behind the granero and be severely beaten with a wet tortilla!
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Old 06-08-2014, 07:12 PM   #10
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Yeah.... sorry Chief, but this reads more like "spicy fish stew" than chili. I just can't abide chili without... well... chili.

I'll take mine with ancho, guajillo, and cascabel please. Oh, and meat.
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beans, chili, heat, il, recipe

For Chili Heads Only Ok kids, this chili will seperate the chili heads from normal people. DW is down sick and has to eat easily digestible foods, including jello water. That left an opening for me to play. My chili came out pretty tasty, and probably not like any chili recipe you've tasted. Warning, this is really hot. Ingredients: 2 Pollock Fillets 1 yellow onion 1 celery stalk. 1 pat butter (about a tsp.) Salt Pepper grinder pepper 1/4 tsp. ground cumin 1/4 tsp. ground coriander 1 tbs. hot chili powder 1 fully ripe, fresh ghost pepper 1 tbs, Sriracha Pepper Sauce 1/2 tsp. Tabasco Sauce, original flavor 15 oz. can pinto beans 15 oz. can black beans Wash and slice the celery. Peel the onion, slice it in half through its equator. Slice each half into quarters. Heat the butter in a 3 quart sauce pan until it begins to bubble. Add the celery and onion. Season with salt. Remember to season each layer with a little salt and pepper. When the veggies are just starting to soften, and the fish cubes. Cover and let the food simmer for 5 minutes. Add the herbs and spices, and stir them in. Add both the pinto and black beans. Fold the pot ingredients together. Taste and correct the seasonings. Add the Sriracha and Tabasco sauces. Finally, use kitchen shears to finely cut the ghost pepper into the chili. Cover and simmer for 30 minutes. Serve with whatever you like with chili. And the fish flavor works very well in this chili. Seeeeeya; Chief Longwind of the North 3 stars 1 reviews
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