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| Spicy Party Chili with Scotch Bonnets & Tequila | DickO's Cool Hot Stuff | |
| Hot and Spicy Pineapple Fritters | Oh Dear, It's Chili Beer | |
| Hot Smoke Finishing Sauce | ||
| Lip Buzzin' Hab Sauce |  |
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Spicy
Party Chili with Scotch Bonnets & Tequila
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In a large pot, cook the onions in the oil over moderate heat, covered, for 3 minutes. Uncover and continue to cook, stirring occasionally, until the onions are golden, about 5 minutes longer. Add the garlic, Scotch bonnet peppers, and cumin seeds and cook, stirring often, until the seeds are lightly browned and toasted, about 2 minutes. Add the chili powder and cook, stirring constantly, for 1 minutes. Add the ground beef, diced pork, oregano, and salt. Cook, stirring often, until the meats are no longer pink, 8 to 10 minutes. Add the crushed tomatoes, stock, cayenne, and bay leaf. Bring to a boil, reduce the heat to moderately low, and simmer, partially covered, 1 1/2 hours. Remove and discard the bay leaf. Add the beans, crushing some of them against the side of the pot with a large spoon to help thicken the sauce. Add the tequila and season with additional salt and cayenne to taste. Simmer, uncovered, for 10 minutes. Good or better when reheated and freezes well for up to 3 months, though it may need an extra dash of cayenne before serving. Stretch by serving over rice, and
serve with garnishes such as chopped sweet onion or scallions,
shredded Cheddar cheese, pickled jalapenos, sour cream, and tortilla
chips.
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Combine flour, milk, eggs, and salt and pepper together and beat well with an electric mixer. Cover and refrigerate for about 4 hours. After 4 hours, combine fruit with batter. Heat the vegetable oil in a deep
skillet. Drop batter in by spoonfuls and fry for about 5 minutes, or
until they are golden brown. Remove fritters and drain on paper
towels. Serve cold, garnished with pineapple rings.
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Heat the oil in a large, heavy pot
over medium heat and sauté onion and garlic until soft. Lower heat,
add sugar, syrup, bourbon, vinegar, spices, and cocoa, and reduce
for 5 to 10 minutes. Cut the chiles in half and add to the pot,
along with the ketchup, water and salt. Cook slowly for 1 1/2 hours,
covered, stirring occasionally and adding more water if the sauce
becomes thicker than ketchup. When sauce has cooled slightly, puree
in the blender.
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| DickO's Cool Hot Stuff | |
| "some"
means equal parts of each, more or less, or whatever. generously
sent in by: jr@happy.net
some fresh orange Habanero Chop everything up into itty bitty bits (except the oil and vinegar--duh). Then mix it all up in a glass jar of size X, where X is equal to or greater than the amount of stuff your have. Let it sit in your fridge until you have forgotten what it is. Then sprinkle it as a condiment on whatever you're eating... rice, bread, chips, curry, dead animal flesh, or whatever. Then and only then will you live a happy and prosperous life from that moment onward. |
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| Oh Dear, It's Chili Beer | |
| What more can
be said about this one. It's for all you brewers (and future
brewers!) out there who are into beer and peppers. Quite tasty and
excellent with spicy foods.
10 pounds Klages Malt Do standard step mash with a 60 minute boil. Steam peppers for 20 minutes or so to sanitize them. Add peppers to primary fermenter for duration of fermentation (rack within 2 weeks or so). |
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| Lip
Buzzin' Hab Sauce Sent in by: Paul J. Karpowicz |
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| 10 Habanero's 1 clove garlic, peeled 1/2 cup vinegar 1/2 tsp pickling salt 1/2 tsp sugar | In a small nonreactive saucepan (I used Visions by Corning ware), boil the chilies and garlic in the vinegar until tender. Place in a blender with the salt and sugar and puree. Run through a metal sieve if necessary. Dilute this paste with more vinegar until it is the consistency of rich cream. Pour into a nonreactive saucepan, bring to a boil, then pour into a hot, sterilized bottle to within 1/2 inch of the rim and run a sterilized knife around the inside of the bottle to release air bubbles. Wipe the rim clean and seal with a scalded top. Hot water process for 12 minutes. Store in the refrigerator after opening. |
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