‘The harshness that is winter. A true seasonal disgrace. Loved by some, hated by others, yet always lacking in grace. Cold gray skies one day, then clear the next. Days that are calm! (Hey, am I talking about my ex)? Others that rage, making me wonder aloud… What ever the fuck IS coming next’
Whatever the tome or the climate, and in almost every case, a bowl of big red makes me… Endure lots of flatulence! (How’s that for rhyming, Shakespeare, you old Baird)?
Well, today, I decided to make DANO’S SORTA HOT CHILI or ‘DSHC’ (pronounced desh)! Yes, every once in a while I’ll prepare a bowl of desh that brings a few tears to my eyes… literally! Desh – Used properly in a sentence. ‘Hey! How does desh taste to you?’
Ingredients:
1 lb of ground beef, browned and drained
1 can kidney beans, drained
1 can diced petite tomatoes
14 grams of Williams Chili Mix
4 fresh cayenne peppers, chopped
Preparation
Simple is as simple does. I grabbed my trusty 2 quart Crock pot, set it to high and then dumped the above ingredients right on in! Then, after putting the glass cover on, I went to find stuff to do for the next few hours… Hint: Nap time.
Now, while this chili will certainly have a bit of a kick, (mostly due to the cayenne), I also have a modicum of adding in a little splash of Tabasco sauce if I choose! (I find that it moves everything up a notch or two). Other sauces I’ve used, include Louisiana Hot Sauce and Stinger Scorpion hot sauce that comes in at a blistering two million Scoville heat units!(Please do not use that sauce or any like it, in raw form, as it can blister your mouth)!
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Lastly, if you’d rather take a walk on the chili wild side of things, try Alice May Brock’s Chili recipe – Taken from her 1960’s book, Alice’s Restaurant!
“In half an inch of oil or bacon fat, sauté until soft: 3 chopped onions, 3 chopped green peppers, and 3 large cloves of finely chopped garlic. In another pan brown 1 or 2 pounds of chopped beef. Drain the fat from the beef and add the beef to the onions and peppers ( or add the onions and peppers to the beef). Now add 1 or 2 cans of tomatoes, 1 can of tomato paste, and 2 to 8 tablespoons of chili powder. (You can always add more chili powder later, so start off easy). Add 1 tablespoon of sugar, a sprinkling of salt, pepper and paprika, 2 bay leaves, a teaspoon of cumin, a teaspoon of basil and a pinch of cayenne or some hot chili sauce. Simmer all this for at least half an hour until it is good and thick. Then add 1 or 2 cans of kidney beans. Serve this on rice and top it with some chopped raw onions. (Makes 6 to 8 servings.)”
Seriously Alice?…. No thanks ma’am. I’m just not that adventuresome!
