The Super Bowl was tonight. I normally don't like football. Tonight was no exception. I still don't like football. I do, however, like reasons to make ridiculously spicy food and subject those around me to it.
Two weeks ago, in preparation for tonight, I made my first bowl of chili. It was glorious. I cried.
I literally cried. It was that spicy.
But I felt I could up the ante a bit. This chili wasn't just for me anymore. Tonight started with the South Main Manna Chili Bowl, which is a giant party for the Manna ministry (homeless ministry) community in the Fellowship Hall to eat chili and watch the game. It turned out to be a fairly fortuitous event as well since it is cold and rainy here and was a good time to be off the streets. One thing I've learned over the past 2 years of working with the Manna guys is that homeless men like spicy things. I've yet to see something that can't have peppers or hot sauce applied to it.
The chili bowl was going to be followed by Lauren and Mikey's Super Bowl party. I owe the death nectar hot sauce (pictured above) to this particular group of friends, so it only seemed fair to subject them to it. Lauren M. made an audible yelp when she took the first bite. I had succeeded.
By her request, here's the recipe:
Claire's Steel Magnolia Chili: It'll make you cry and give you hot flashes
- 2 lbs. extra lean ground turkey meat
- 1 pack hormel hot/spicy chili seasoning
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 large, yellow onion (chopped)
- 3 jalapeño peppers (seeds removed, chopped)
- 3 serrano peppers (seed removed, chopped)
- 2 14 oz. cans diced tomatoes (I went with fire-roasted for this recipe)
- 1 14 oz. can "hot" chili beans
- 1 8 oz. can tomato sauce
- 1 pack frozen, cut okra
- 1 tablespoon harissa
- 1 tablespoon Death Nectar, ghost pepper hot sauce
1. Cook onions and peppers together until tender (I put a small amount of olive oil in the pan to keep it from burning)
2. Add turkey meat, cook until no longer pink.
3. Add dry seasoning, tomatoes, and beans. You can also add another 14 oz. of water if you want a more liquid chili. I like the less soupy version.
4. Bring to a simmer.
5. Add harissa and death nectar. BE CAREFUL NOT TO TOUCH YOU EYES OR NOSE OR ANY OPEN WOUND. YOU WILL REGRET THIS IMMEDIATELY.
6. Stir in the frozen okra.
7. Bring to simmer and let simmer for 30 minutes.
I think adding chipotles would make a nice, more rounded flavor. I would also suggest some cayenne pepper and more beans to this recipe. I found that the spice mellows over the night. Today I almost added in some jalapeño slices but decided not to because I ran out of time. Siracha would also be a possible addition, but I like the flavor profile of harissa better. Obviously you can use other types of meat, the lean turkey is good because you don't have to drain the fat off after you cook it.
*Note* death nectar is a slow and painful burn that has lasted up to 45 minutes for me. I"m deadly serious about not getting it in your nose or eyes. Avoid immediately showering after eating the chili. The hot water will set you lips on fire.
Enjoy!
Two weeks ago, in preparation for tonight, I made my first bowl of chili. It was glorious. I cried.
I literally cried. It was that spicy.
My lovely weapons.
But I felt I could up the ante a bit. This chili wasn't just for me anymore. Tonight started with the South Main Manna Chili Bowl, which is a giant party for the Manna ministry (homeless ministry) community in the Fellowship Hall to eat chili and watch the game. It turned out to be a fairly fortuitous event as well since it is cold and rainy here and was a good time to be off the streets. One thing I've learned over the past 2 years of working with the Manna guys is that homeless men like spicy things. I've yet to see something that can't have peppers or hot sauce applied to it.
The chili bowl was going to be followed by Lauren and Mikey's Super Bowl party. I owe the death nectar hot sauce (pictured above) to this particular group of friends, so it only seemed fair to subject them to it. Lauren M. made an audible yelp when she took the first bite. I had succeeded.
By her request, here's the recipe:
Claire's Steel Magnolia Chili: It'll make you cry and give you hot flashes
- 2 lbs. extra lean ground turkey meat
- 1 pack hormel hot/spicy chili seasoning
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 large, yellow onion (chopped)
- 3 jalapeño peppers (seeds removed, chopped)
- 3 serrano peppers (seed removed, chopped)
- 2 14 oz. cans diced tomatoes (I went with fire-roasted for this recipe)
- 1 14 oz. can "hot" chili beans
- 1 8 oz. can tomato sauce
- 1 pack frozen, cut okra
- 1 tablespoon harissa
- 1 tablespoon Death Nectar, ghost pepper hot sauce
1. Cook onions and peppers together until tender (I put a small amount of olive oil in the pan to keep it from burning)
2. Add turkey meat, cook until no longer pink.
3. Add dry seasoning, tomatoes, and beans. You can also add another 14 oz. of water if you want a more liquid chili. I like the less soupy version.
4. Bring to a simmer.
5. Add harissa and death nectar. BE CAREFUL NOT TO TOUCH YOU EYES OR NOSE OR ANY OPEN WOUND. YOU WILL REGRET THIS IMMEDIATELY.
6. Stir in the frozen okra.
7. Bring to simmer and let simmer for 30 minutes.
I think adding chipotles would make a nice, more rounded flavor. I would also suggest some cayenne pepper and more beans to this recipe. I found that the spice mellows over the night. Today I almost added in some jalapeño slices but decided not to because I ran out of time. Siracha would also be a possible addition, but I like the flavor profile of harissa better. Obviously you can use other types of meat, the lean turkey is good because you don't have to drain the fat off after you cook it.
*Note* death nectar is a slow and painful burn that has lasted up to 45 minutes for me. I"m deadly serious about not getting it in your nose or eyes. Avoid immediately showering after eating the chili. The hot water will set you lips on fire.
Enjoy!
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