It’s hot…too hot.
Boy howdy…I just got done scarfing down some of my “Hell In Your Mouth” chili. I can feel my stomach lining dissolving even as I write this. As opposed to my lips and tongue, which have had all the nerve endings burnt off them, and so feel nothing.
For those of you who are foodies, masochists or both…here’s the recipe.
UNCLE DOC’S HELL IN YOUR MOUTH CHILI
3 pounds lean beef, cut into half inch cubes
10 cloves of garlic…peeled & smashed
3 tablespoons ground cumin
2 tablespoons dried mexican oregano
half a cup of freshly ground dried pasilla chiles (minus seeds)
6 ounces of pureed habanero chiles (minus seeds)
half a cup of chipotle chiles in adobo sauce
half a cup of corn masa mixed with half a cup of water
2 bottles of beer
a bit of canola oil, salt and pepper
Take a large cast iron frying pan and get it VERY hot in your oven. Once it is hot, add the oil, the meat and salt and pepper to taste. Don’t try cooking all the meat at once. The idea is to sear the meat cubes quickly.
Once the meat is all seared, dump it into a big pot. Add everything else, stir it all up and put the pot on your stove. Turn the heat to MEDIUM and wait until the contents get nice and hot. Now turn the heat to LOW, cover the pot and walk away. Come back every 20 minutes or so and stir things. When the meat has fallen apart, the chili is done.
Eat at your own risk, preferably with corn tortillas and a good mexican cheese.
The Dociverse Blog 