No glove no love! haha! Just kidding, but I couldn’t resist with the blog title I chose. ;-P
I was surfing through my usual blog roll trying to figure out what to make with the one pound of ground beef I had in the fridge already defrosted. I went over to Bake & Destroy and checked out The Joy of Cooking Humans for a recipe but didn’t find anything that really caught my eye or my zombie eye for that matter. I went over to Ley at Cilantro & Lime and saw she made a Meatloaf and Mashed Potatoes but it didn’t get my buds salivating. Then I heard a co-worker in the next cubicle say “Damn!”. I roll over in my chair and see what the crap is going on. He says his chili isn’t good re-heated. Then it hit me like a Mack Truck. I want to make chili! I have never attempted to make chili or anything close to it. I searched online for a recipe that I had the majority of things for and after about an hour of searching I found the Best Ever Chuck Wagon Recipe. I read it and realize I have everything to make the best chili that my big orange pot has EVER seen! Muwahahaha! LOL
I get home and start immediately on the chili, it said it needs to simmer for an hour. So I get started and realize I don’t have a green pepper. CRAP! It’s ok, I’ll throw in some corn. No biggie. CRAP! I don’t have a Habanero Chili! CRAP! It’s ok, I’ll throw in 2 chopped Jalapenos. I only have one can of kidney beans! CRAP CRAP CRAP! Wait a minute… that is a recipe for two pounds of beef. So I halfed the recipe and I added a little more corn so substitute for the extra beans I didn’t have. I begin to chop the onion and Jalapenos with a green medical-like glove. My husband says “Why do you have a glove on?” I said “I don’t want to burn my eye ball out of it’s socket”. I have, on occasions, chopped some Jalapenos for spicy corn or salsa, then later in that day or even WHILE I chop, I give my eye a little rub. Then… 3…2…1… F*CK!!! My eye burns and I want to rub it so I do with my JALAPENO infused hand. Yeah, it’s no fun. LOL So I let it simmer for about 35 minutes and it was insanely delicious. It isn’t as spicy and the husband and I would have liked it. But it was still really good. When he was putting the left overs away he added some red pepper flakes and he said that’s what it needed to be… the best chili the orange pot has ever seen! Muwahahahah!
We served it with a side of cornbread. It was fantastic. We give this chili a thumbs up, in a medical glove of course. 😉
2 pounds ground beef (I used 1 1/4 pounds)
1 teaspoon butter
2 large white onions, chopped
2 green bell peppers, seeded and chopped (Substituted with about 2 cups of corn)
1 habanero pepper, chopped (Used 2 Jalapenos)
3 (15 ounce) cans kidney beans, drained (Used 1 15 oz. can)
3 (15 ounce) cans tomato sauce (Used about 2 15 oz. cans)
1 tablespoon chili powder (Used 2 T )
2 teaspoons salt
1/2 teaspoon garlic salt (Used 1 T )
1 drop super-hot hot pepper sauce (Used about 2 T )
In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside.
Melt butter in a skillet over medium heat. Saute the onions, green pepper and habanero pepper until onions are translucent. Remove from heat. Transfer the onion mixture to the pot with the ground beef, and set the heat to medium.
Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.