InsaneJournal

Current location:	at work, far from kitchen
Current mood:	hungry
Current music:	Hot (Squirrel Nut Zippers)
Entry tags:	chili, pepper, recipe

Supernova Chili
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NOTE: handling hot peppers, as well as the reduction sauce created from the peppers, can be hazardous! it is HIGHLY recommended that you use rubber gloves, and preferably a mask, when working with the peppers and sauce. DO NOT allow any part of your bare skin to come into contact with the sauce!
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Ingredients - Reduction Sauce
20 Habanero peppers
20 Scotch Bonnet peppers
(I like the flavor combination of these two peppers; you can use different proportions, even all of one pepper, if you wish)
1/2 C white onion, finely chopped
2 cloves garlic, finely chopped
1/2 C water
1/4 C distilled white vinegar
1/4 C malt vinegar

Wearing gloves, carefully slice the peppers, separating the seeds and pith (the white "ribs") from the colorful flesh of the peppers.  Set the flesh aside - we want just the seeds and pith for this part.  Finely chop the seeds and pith.
Place the onion and garlic into a pot; set the heat to medium-high.  Stir in the chopped pepper seeds and pith.  As the pot heats up, add the water and vinegars.  (Add the liquid before the onions and garlic begin to brown!)
Stir well to combine the ingredients.  Continue stirring as the sauce begins to boil.  When it starts to thicken, reduce the heat to low, and allow the sauce to thicken further.  Continue to cook until the volume is reduced to between 1/4 to 1/2 cup.  Test with a metal spoon - the sauce is ready when it coats the spoon.
Remove from heat.  While still warm, strain the sauce, to remove solids.  Cool completely.


Ingredients - Marinade
1 tsp Worcestershire sauce
8 oz (1 jar) Tabasco sauce
1 Tbs Spanish paprika
1/2 tsp Chinese hot oil (or substitute a pepper-infused vegetable oil)
Habanero and Scotch Bonnet peppers from above, finely chopped
Reduction Sauce (see above)

Combine all ingredients; mix thoroughly.


Ingredients - Chili
1 lb stewing beef, cut into 1-inch cubes
Marinade (see above)
2 Tbsp flour

Trim fat from beef and save.  Marinate the beef in the refrigerator for 12-48 hours - longer is better.
Place beef and marinade in a pot or dutch oven, over low heat, for 2 hours.  Stir occasionally to keep meat from sticking to the bottom.  (The beef will probably break apart during this process - this is good.)
While the beef is stewing, rend the fat to liquid in a frying pan over low heat, to use in a roux.  (If the beef was too lean to produce 2 Tbsp liquid fat, lard or bacon grease may be used instead.)  Mix thoroughly with flour.
After the beef has cooked for 2 hours, remove from heat and strain all juices. Slowly add the liquid to the roux, blending thoroughly with a whisk.  Pour sauce back into pot and blend with the meat.
Transfer to serving bowl. 

Makes 4 servings


Each helping should be served with a wedge of fresh lime (to be squeezed over the chili) and a large dollop of sour cream (to cool off the tongue).  A piece of bread, particularly flat bread or cornbread, can also help cut the heat.