Cayenne is GOOD for you!
Oct. 29th, 2003 10:25 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
poltr1Today we had a chili cook-off at work. Twelve people brought in crockpots of their best chili. (A few of the guys "cheated" and had their wives make the chili for them. One of he women "cheated" too and had her husband make the chili.) We didn't have any prizes for best chili, but I though the best was a batch called "Gobbler Fire".
My entry was a "guess the meat" chili -- only a few brave souls were willing to try it. As always, my chili batches are subtitled "MSDS Sheet Available Upon Request". Once the first person guessed correctly, I told people what it was: buffalo (aka "bison"). (As if "my home town" wasn't big enough of a hint.) It's leaner, and supposedly more healthy than beef.
So, what was in this batch?
The meat was browned in a skillet before I tossed it -- and everything else -- into a crock pot, where it cooked on low heat for 2 hours.
It's been too long since I last made chili. I should make it more often. The problem is, my wife likes it mild and I like mine spicy. She doesn't like cut-up veggies in her chili; I do. So I'll just make it mild and add my own spice. Or I'll make two batches.
My entry was a "guess the meat" chili -- only a few brave souls were willing to try it. As always, my chili batches are subtitled "MSDS Sheet Available Upon Request". Once the first person guessed correctly, I told people what it was: buffalo (aka "bison"). (As if "my home town" wasn't big enough of a hint.) It's leaner, and supposedly more healthy than beef.
So, what was in this batch?
- 1 lb. ground buffalo meat
- Carroll Shelby's Original Texas Chili Kit (my favorite chili mix!)
- 1 8 oz. can of tomato sauce
- 2 cups filtered water
- 1 chopped red bell pepper
- 1 chopped yellow bell pepper
- App. 1 cup of chopped sweet onion
- App. 2 cloves of garlic
- Cayenne pepper (in addition to what came with the kit)
- Asian chili paste with garlic
The meat was browned in a skillet before I tossed it -- and everything else -- into a crock pot, where it cooked on low heat for 2 hours.
It's been too long since I last made chili. I should make it more often. The problem is, my wife likes it mild and I like mine spicy. She doesn't like cut-up veggies in her chili; I do. So I'll just make it mild and add my own spice. Or I'll make two batches.
