Yup, this is the stuff that rates 800,000 Scoville units. The stuff that idiots eat and post YouTube videos of their reaction.
So you know we had to use it. We made a chili (the worlds BEST chili), figuring we could freeze it to serve at our party later in the month, for everyone to try. This stuff is hot, like CRAZY hot. I tried a tiny little droplet of it on a bite of bread, and felt it for at least an hour. But, when we added the recommended 3-4 drops to the pot of chili, and it was the perfect amount of heat.
I'll admit I'm a chili novice. I usually just use canned beans and tomatoes, tossing a crumbled veggie burger in there from time to time if I'm feeling fancy. So cooking a real chili, a meat chili, was a departure. I googled "world's best chili" and came up with this recipe. 2,372 people can't be wrong.
It was the bomb. The big fat chili bomb!
Here's just a cut and paste of the recipe. We followed it to the letter, except we used regular canned beans because we have no flippin clue what "chili beans" were, and neither did our grocery.
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Directions
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Yes there is a LOT going on. Just do it. It's totally worth it.
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