Archive for March 22nd, 2011

March 22, 2011

The Chili That Almost Caused Me to Get A Face Transplant…

I couldn’t wait to post this. I wanted to wait. I wanted to go to sleep. But my mind wouldn’t let me be until I shared the flavor nirvana that is the Chili and Platano Fritos I had for dinner.

But first: Never, I repeat, NEVER, touch your eyes after handling Habanero peppers. Even if 30 minutes have passed and you’ve washed your hands 6 times since.

It will just cause you crippling, seemingly unendurable pain. It will cause you to run through your house half-blind as you trip over your mess until you reach the bathroom sink. It will cause you to question whether you will ever see again as you try to rip your contacts out of your burning, watering eyes with your Habanero contaminated fingers. It will cause you to stand over your sink for 10 minutes blinking into a handful of cold water that seems to be doing nothing to ease your pain.

This is all hypothetical of course. Someone told me this could, y’know, possibly happen if you weren’t careful.  I obviously am always careful when I cook.

This would never happen to me.

Nope.

Anyway…..

Spicy Chili with Goat Cheese & Avocado

2 cans spicy chili beans

1 can black beans

1  can (28 oz) tomato sauce

1 can (6 oz?) tomato paste

4 cloves garlic (roasted)

2 Habanero peppers (roasted and chopped)

1/4 (or so) onion

Spices of your choosing. MY choosing: Cumin, paprika, black pepper, salt (of course), oregano, and 2 bay leaves

OPTIONAL (but highly recommended):

1 avocado, sliced

goat cheese

In a pot add your beans, onions, tomato sauce, tomato paste, and roasted garlic and habenero peppers. I had every intention of posting a picture of the preparation stage with all of my beautiful and colorful ingredients, but I got really excited about this chili and completely forgot. Here’s a picture of some beans.

 

Beans, Beans, they're good for the heart....

Add your spices to taste. I added what I thought I would like, then after letting simmer for a bit came back to taste how it was melding together. I then adjusted accordingly. Set your pot of chili on low, cover, and let simmer for 2 hours, stirring occasionally. Don’t forget to walk to the kitchen every 15 minutes to eat a spoonful (or 2 or 3) of the delicious chili as it cooks. This part is crucial. Because I said so.

When it’s done slice up some avocado and crumble some goat cheese on top to garnish. The goat cheese adds a depth and richness that I haven’t experienced with regular ol’ chedda. While Cheddar is a chili go to topping, I would definitely encourage you to forgo the obvious and go for the goat!

 

I want this in my belly.

Now for the Platanos….

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