Apocalypse Chili Recipes
APOCALYPSE CHILI
A pretty darned good rendition created by my husband. Slightly spicy, but not too much for us lightweights.
Provided by Sandi From CA
Categories Meat
Time 1h13m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown and drain ground beef.
- Add water, tomatoes, cumin, chili powder, paprika, onion flakes, garlic powder and pepper. Simmer, covered, for ½ hour stirring occasionally.
- Make a roux from the flour and a bit of water....start with 1 tablespoon and increase to a thick but pourable consistency. Add roux to chili. Cover and simmer for an additional 20 minutes. Chow down, toots!
Nutrition Facts : Calories 394.7, Fat 25.2, SaturatedFat 9.2, Cholesterol 102.8, Sodium 549.9, Carbohydrate 13.2, Fiber 5.2, Sugar 3.7, Protein 30.7
APOCALYPSE GHOST CHILI POTATOES
Ghost chilis (or bhut jolokia) are the HOTTEST in the world. On the scolville scale they measure at over 1 million (whereas the jalapeno rates at about 2,500 - 5,000 in comparison). In India they are even used in the military as an ingredient in tear gas! There is nothing I won't try, so I HAD to try these. Directions are to wear rubber gloves, keep away from skin, don't breath in their fumes. I used tongs and utensils to handle the pepper, and I made sure to immediately douse the cutting board, knife and tongs in soapy water after I used it on the pepper. (Because how much would it suck to accidentaly pick up the same knife, just rinse it and cut and apple with it?! lol). End result: a perfect amount of heat in the dish. It didn't hurt, it didn't make my eyes water and it didn't make my meal into an excersise of testing my pain thresholds. Probably the most noticeable effect I had was that after a few bites my face felt really warm, but in a pleasant way. This is the perfect way to experience the chili, its taste and effects. Love these chilis and can't wait to use them in chili, stew, chicken, or whatever else I think of...
Provided by Monica H @MonisiaH
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- Preheat oven to 400*
- Using tongs, carefully remove one of the ghost chilis.
- Place chili in bowl and cover it with warm water. Use a knife to carefully score the chili, letting out some of its seeds. Set aside.
- Roughly dice and slice up the potatoes and onion. Place in baking dish and mix in the olive oil and all the spices.
- Carefully discard the chili from the water. While protecting your hands, pour the water over the potatoes and use a spatula to mix it in.
- Warm cream in small pot. Once it just begins to boil, turn off heat.
- Place cheese on top of potatoes and sprinkle bacocs (optional) on top.
- Pour cream over the whole dish.
- Bake for 40 minutes at 400* or until dish is bubbly, cheese is browned on top and potatoes are tender. ** Important to let it stand about 10 minutes to thicken, before serving.
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