I've been feeling irritated at the utter shortage of habanero peppers in Vincennes. The more I notice their lack, the more I want to make chili. And the more I want to make chili, the more idealized this dream chili becomes.
First is the meat to be used. I'd go with a combination of a few chicken thighs and a pork loin roast. I'd stick those into the crock pot. When they become buttery soft, I'll remove the bones. Then I'd put the resulting meat into a container for later.
Next comes a combination of red and black beans. I let those soften and cook in the pot.
Once the beans are softened, I'd put frozen corn and a can of diced tomatoes in there. Then enough tomato juice to make it stirable but not soupy; you don't want to go fishing for every morsel.
Next are the spices: 3 tablespoons of chili powder; Tbsp each of salt, pepper, and cumin; 1 C of brown sugar; and enough peppers to bitch-slap your tongue. I use a handful of habaneros, ground in the processor, same for onion.
I let that cook for a bit, then throw the meat back in there. Before dishing out each serving, I put a layer of rice into a bowl, then pile the chili on top. But I don't mix them because I want each spoonful to be a nice cross-section of chili and rice.
That's what I want... Right there.
First is the meat to be used. I'd go with a combination of a few chicken thighs and a pork loin roast. I'd stick those into the crock pot. When they become buttery soft, I'll remove the bones. Then I'd put the resulting meat into a container for later.
Next comes a combination of red and black beans. I let those soften and cook in the pot.
Once the beans are softened, I'd put frozen corn and a can of diced tomatoes in there. Then enough tomato juice to make it stirable but not soupy; you don't want to go fishing for every morsel.
Next are the spices: 3 tablespoons of chili powder; Tbsp each of salt, pepper, and cumin; 1 C of brown sugar; and enough peppers to bitch-slap your tongue. I use a handful of habaneros, ground in the processor, same for onion.
I let that cook for a bit, then throw the meat back in there. Before dishing out each serving, I put a layer of rice into a bowl, then pile the chili on top. But I don't mix them because I want each spoonful to be a nice cross-section of chili and rice.
That's what I want... Right there.
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