10.10.2010

Dinner : Ghost Pepper Chili



In a large, heavy pan over medium-high heat, soften a large chopped onion, some minced garlic and a chopped green pepper.  Add 2 pounds of ground meat (I used a mixture of beef and lamb), salt, a tablespoon of ground cumin, a tablespoon of paprika, 3 or 4 tablespoons of chili powder and 1/2 teaspoon of ghost pepper flakes.  Stir, breaking up any lumps with a spoon, until the meat is browned.

Add an 8 oz. can of tomato sauce, and the same amount of water and simmer, covered, until the meat is tender.  Then add 2 cups of butternut squash cut into 1/2 inch cubes, and a 29 oz. can of black beans (drained and rinsed), cover and simmer until the squash is cooked through.  If you find the chili becoming too dry and in danger of scorching during the simmering process, add some water  (or beer if you're feeling wild).  Serve over brown rice and top as desired with sour cream or Greek yogurt, shredded cheddar, sliced scallion, diced fresh tomato, etc.

Warning:
Ghost pepper is the hottest pepper in the world (as of this writing), and if you're not sure how you will react to it, add just 1/4 teaspoon at first.  If you find that it's not fiery enough for your taste, add some more in very small increments and allow time for the flavours to permeate the chili before tasting again.  The heat can be very mild a few seconds after you add the flakes yet you may find that 10 minutes down the line, you're stuck with an incendiary, inedible mess, so please proceed with caution!
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