Category Archives: jalapeno

Why do you have a glove on?

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. 😉

Enjoy!
-M

INGREDIENTS
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 )

DIRECTIONS
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.

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Filed under beans, beef, chili, jalapeno, spicy, tomato, vegetable

I confess…

I consider myself a good cook. Not great, not awful but pretty good. There are some dishes I am fantastic at, such as corn bread, jalapeno corn or chilaquiles. Others I am awful at, like rice or albondigas. Albondigas is a Mexican meatball soup. Lots of ingredients, steps and about a million variations. My absolute arch enemy would have to be rice. I don’t know what it is but I just can’t get it right. It gets mushy, too dry, not enough spice or too much spice. I can never judge it correctly. My momma on the other hand can probably make rice in her sleep. It will have the perfect amount of spice, tomoato, corn or peas it needs and it will be fluffy and you will not feel a hard grain at all. It will just melt in your mouth. My grama can make rice with one hand tied behind her back, blind folded , and like my momma, it will be absolutely heaveanly. Now why wasn’t I blessed with this trait?

A couple of days ago I told my husband I wanted to master rice. He, God bless his stomach, said to go for it and he would tell me his honest opinion. Night #1 was upon us and I measured out every ingredient. The rice, water, garlic salt and chicken boullian. I timed it and checked it frequently, all 23 minutes of cooking time. We sat down and I eagerly watched as he squinted his eyes and took his first fork full. It seemed like he chewed for hours and he said it’s good! A few hard grains and a little too much spice. I took my notes and we ate our dinner. Night #2 comes, I read my notes, begin to cook and watch it like a hawk for the 22 minutes it took to cook. He tries it (without squinting) and says it’s really good. No hard grains and the spice is a better than the previous night.

So here I am, on my thrid attempt. But remembering that Stephanie at Dispensing Happiness had chose Veggie Friendly for Blog Party #30. I thought a good rice would be fantastic for this. I decided to add some onion and a jalapeno to the rice as I browned it before adding the water. I thought it would be a fantastic taste to the rice and something a little different than the rice for the past week. The husband loved it but said it was a tad too salty. I am thinking I used a bit too much garlic salt. I liked it and it wasn’t salty at all but I’m still sick so the taste buds are a little out of commision still. Still good nonetheless.

Jalapeno Rice topped with Cilantro.

*Recipe to come*

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Filed under blog party, event, jalapeno, rice