I want to warn you, though, please make sure that you wear gloves when chopping the pepper, and when you're cleaning up. The capsaicin in these is intense. You may even want to consider a mask while working with them. I got it on my hands while cleaning up the dishes. Not nearly as horrific experience as when I chopped a scotch bonnet bare handed, but my fingers are tingly and tight today.
It's that time of year, the squirrels are making caches of food for the winter, and so do a lot of us, myself included. Tell us about your favourite food to make in bulk and store for later! Leave a comment below.
If you don’t have a slow cooker, do not fear. You can use a big pot and simmer your chili on medium-low for 6+ hours.
No beans about it. There are no beans in this chili. It’s got plenty of protein from that awesome shredded stewing beef. This is a fantastic freezer meal too! Portion it out to single serves – you get about 10 from this – or you can put it into big tubs for family food night!
This is my first time working with a super hot pepper. I was a little leery after my first time working with scotch bonnets. I thought it went well. Have you ever had a hot pepper mishap? What happened? Leave a comment below to tell us all about it! OR Tell us what you made with Ghost Peppers and how it turned out!
So yeah. Gluten and dairy free-ish, rest assured I am not going to give up the meat! I found a butter substitute that I actually quite like, but I have to now go there with the cheese. I tried a brand and it was like a block of cheese whiz. So not appetizing, especially when I love a great cheddar and stuff. So. Recommendations there? I want to get as close to the real thing so I feel like I am not missing out. As for gluten free, I love to bake and cook (obviously) so I buy the gluten free flour and make my own stuff, that’s alright.
Have any of you given up something in your daily diet? How did it go? What was it? We would all love to hear your stories and pointers!
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