Ghost Pepper Chili
So good it's spooky!
by SuperUser Account
Brown the meat
- 2 lbs. stewing beef
- salt and pepper to taste
- 2 large carrots, sliced into rounds
- 2 stalks of celery, sliced
- 1 red pepper, roughly chopped
- 1 green pepper, roughly chopped
- 1 medium onion, roughly chopped
- 12 mushrooms, roughly chopped
- 12 to 16 medium tomatoes, roughly chopped
- 1 can of tomato paste - the small kind
OR 1 28 oz can of diced and 1 28 oz can of crushed tomatoes)
- 1 tbsp. cumin
- 1 tsp. oregano
- 1 tsp. paprika
- 1 tsp cayenne
- 1 tsp. coriander
- 2 tsp. chili powder
- pinch of rosemary
- 8 cloves of garlic, crushed
- 1 to 3 ghost peppers
4 to 8 quart slow cooker
Skewer the beef and season with salt and pepper to taste.
Preheat the grill to high. Sear the beef and ghost pepper(s) until the beef is browned on all sides, but not cooked through, and the ghost pepper has some fantastic grill marks. Remove the beef and pepper from the grill. Remove the beef from the skewers and put them into a 4 to 6 quart slow cooker juice and all.
Chop the vegetables, starting with the carrots and celery because the tomatoes make a huge mess and you don’t to be cutting up hard veggies in a splishy splashy pool of tomato juice.
Add all the chopped veggies, then the spices. Turn on the slow cooker to low.
Then add the garlic.
Finally, wearing gloves and using a non porous surface like a plastic or glass cutting board, remove the top of the ghost pepper and split it open for chopping. This is where your preference comes in. You can remove the seeds and membranes to cut down on the heat, or you can leave them in. The capsaicin is concentrated the most in these parts of the pepper and do not forget that this pepper has a heat rating of over 1 million. So yeah. Mince the pepper and ad that to the slow cooker.
Add the tomatoes , stir all this stuff together real good.
Let the chili cook for 6 hours on high, or 8 to 12 hours on low, stirring every once in a while.
It’s done when the beef shreds easily and the carrots are tender.
Serve with some delicious sourdough bread, a huge dollop of sour cream, cheese – oh yeah mozzarella. Yeah.
I asked my readers out there what I should do with the Ghost Peppers that I managed to finally get my hands on. Ghost Pepper Chili was the most suggested recipe and I am happy to oblige. Fresh vegetables and grilled beef make up the bones of this dish, but watch out, it bites back! I really suggest that you serve your Ghost Pepper Chili with a dollop of sour cream, some cheese or a tall and cold glass of milk. Alright, it's not that hot. Most hot-heads will be calling me a wimp, but I like to taste the food I eat. This chili will make your cheeks glow, and if you're sensitive, your nose run. But that's about it. But DANG it tastes good.