I've been planning to make Canelek's 'Dead Guy' chili recipe for a relative who really likes the hot stuff. Unfortunately, it appears to have gotten lost back when the board shat itself. Does anyone have the recipe? Cane you around?
Thanks!
Chili Emergency!
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noel
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Chili Emergency!
Oh, my God; I care so little, I almost passed out.
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Waran
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Found this recipe from a thread Cooking with Cane: part 2.
http://www.veeshanvault.org/forums/view ... ili+recipe
Well, it is that time of year again--Winter. Time for foods that warm ya up. Here is my recipe for chili (pretty fucking hot, careful):
Canno's Roasted 4-pepper Chili
1/2 LB Lean Ground Pork
1/2 LB Lean Ground Sirloin
2 16 OZ cans Pinto Beans
2 15 OZ cans Stewed Tomatos
~20 OZ Dark Beer (Sierra Nevada Pale is great--I used Fuller's Stout last time)
3 Large Jalepenos (fresh)
1 Habenero (fresh)
4 Sirrano Chilis (fresh)
2-3 Chipotle Chilis(Smoked Jalepeno - they come in a can)
4-6 Cloves Garlic (depending on size)
1 large Yellow Onion
1 TBLSP Garlic Powder
1 TBLSP Chili Powder
1 TBLSP Tobasco
1 PKG Chili Mix (I used El Paso Chili Blend http://www.elpasochile.com/ , but the Lawry's stuff available in stores is perfectly fine)
Heat oven to 400. Wrap Jalepenos, Sirranos, and garlic cloves in foil. Roast for ~20 minutes until skins start to brown. Cool these and mince finely after discarding stems and seeds. Set aside.
Chop up onion, chipotles, set aside. De-seed and finely mince fresh habenero.
Break apart and brown pork and sirloin in skillet, drain.
In large pot, combine all ingredients and bring to a slow boil.
Reduce heat to low and simmer for 3 hours, stirring every so often.
Add salt and fresh ground pepper to taste.
WARNING: This is very spicy stuff. Reduce the amount of chilis if you can't hang. Use caution when handling chilis--the oils will get in your skin and cause irritation as well as potentially get in your eyes, it hurts like a bitch. To avoid this, use rubber gloves when washing and especially chopping.
If you really want it mild, use a couple fresh Anaheim Chilis(roasted, as above) in place of the Habenero, Sirranos, Jalepenos...
http://www.veeshanvault.org/forums/view ... ili+recipe
Well, it is that time of year again--Winter. Time for foods that warm ya up. Here is my recipe for chili (pretty fucking hot, careful):
Canno's Roasted 4-pepper Chili
1/2 LB Lean Ground Pork
1/2 LB Lean Ground Sirloin
2 16 OZ cans Pinto Beans
2 15 OZ cans Stewed Tomatos
~20 OZ Dark Beer (Sierra Nevada Pale is great--I used Fuller's Stout last time)
3 Large Jalepenos (fresh)
1 Habenero (fresh)
4 Sirrano Chilis (fresh)
2-3 Chipotle Chilis(Smoked Jalepeno - they come in a can)
4-6 Cloves Garlic (depending on size)
1 large Yellow Onion
1 TBLSP Garlic Powder
1 TBLSP Chili Powder
1 TBLSP Tobasco
1 PKG Chili Mix (I used El Paso Chili Blend http://www.elpasochile.com/ , but the Lawry's stuff available in stores is perfectly fine)
Heat oven to 400. Wrap Jalepenos, Sirranos, and garlic cloves in foil. Roast for ~20 minutes until skins start to brown. Cool these and mince finely after discarding stems and seeds. Set aside.
Chop up onion, chipotles, set aside. De-seed and finely mince fresh habenero.
Break apart and brown pork and sirloin in skillet, drain.
In large pot, combine all ingredients and bring to a slow boil.
Reduce heat to low and simmer for 3 hours, stirring every so often.
Add salt and fresh ground pepper to taste.
WARNING: This is very spicy stuff. Reduce the amount of chilis if you can't hang. Use caution when handling chilis--the oils will get in your skin and cause irritation as well as potentially get in your eyes, it hurts like a bitch. To avoid this, use rubber gloves when washing and especially chopping.
If you really want it mild, use a couple fresh Anaheim Chilis(roasted, as above) in place of the Habenero, Sirranos, Jalepenos...
