La Chile Rojo De La Muerte (The Chili Of Red Death)


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La Chile Rojo De La Muerte (The Chili Of Red Death)
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Mexican Latino
Main Dish Stews
Servings
Ingredients
Course Main Dish
Cuisine Mexican Latino
Main Dish Stews
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Place chopped guajillo and New Mexico peppers in a microwaveable dish. Add beef broth and microwave on high for 3 minutes. Set aside.
  2. Brown sausage and ground chuck in medium stock pot. Remove from pan and drain in colander.
  3. Add oil to pan and heat on high. Add chopped white onions and chopped poblano pepper to pan. Cook for a few minutes to softened. Deglaze pot with ale. Add drained sausage and beef, crushed tomatoes, cumin powder, dried chopped onion, paprika, black pepper, oregano, piquin pepper, and salt. Simmer for about ten minutes.
  4. Now add bean and stir well to combine. Add the first 1/4 teaspoonful of ghost pepper powder. Test the heat level only after cooking for 5 more minutes. Add more, if desired, cooking for another 5 minutes after each addition to test heat level. CAREFUL - it easy to add too much!
  5. This chili should simmer for about one hour before serving. Adjust final seasonings (salt & pepper) just before serving.
  6. Serve with any chili addons you like. I will pray for you!
Recipe Notes

* Available online from American Spice Company - be VERY
careful with this! Add a 1/4 teaspoonful at a time until
you reach the level of hotness you like, or omit
altogether and live! Of course the piquin peppers will
still sting! Be sure to wash hands and utensils
immediately after using!

**Santiago dehydrated pinto beans are avaiable at GFS
foodservice store. You could substitute with one 15-ounce
can of refried beans, and one can of whole pinto beans
mildly chopped in food processor. If using canned beans
reduce the beef broth to 2 cups.

Serving Ideas : Serve with a signed Will and Testament!

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