For Super Bowl Sunday, I decided that I was going to try my hand at chili. This chili recipe was a very spicy chili and delicious. However, my hands were burning too bad to enjoy it.
It was a bit of a challenge to keep the jalapenos from falling through the grate, but I managed to get the jalapenos charred and into a bowl to sweat.
Well silly me, I forgot that chili peppers are HOT and loaded with capsaicin (a natural oil found in all chiles)!
Somehow when I was taking off the peppers’ charred skin, taking out the seeds and chopping up the jalapenos, the capsaicin ended up all over my hands. My hands burned for hours and felt almost like I had burned them on the stove.
I tried several so-called remedies online, but nothing worked as good as rubbing lemon on my hands and then following up with olive oil. (I smelled like a salad dressing) Thankfully, they eased off before going to bed and did not burn anymore after that.
I’ve heard a hundred times that chiles will burn your skin and that you should wear gloves when handling them. I had never been burned by a chile before, but I promise it will be the last time!
It’s not like I forgot chiles can burn you or that maybe I should wear gloves when handling them. I’ve guess I’ve just been extremely lucky not to get that awful burn from them.
I WILL NOT HANDLE CHILES WITHOUT RUBBER GLOVES AGAIN!!
As promised, here is my recipe for the hand-burning spicy chili…
How To Make Spicy Chili
First, char, sweat, peel skins, take out seeds and chop up peppers.
Remember, WHERE GLOVES!! Learn more about chilis HERE!
Add the meat to a large skillet over medium-high heat and begin to brown. Slit the chorizo sausage link casing and dump the meat into the pan and brown with the ground beef. When the meat has browned, drain it in a sieve.
Meanwhile, open canned beans drain the liquid and rinse and allow them to drain.
Did you know rinsing canned beans and peas can reduce the sodium up to 40%? [Read More…]
Toast cumin and coriander seeds to open up the flavor. Remove seeds from heat and grind them with a mortar and pestle. Add the rest of the spices to the mortar and pestle; grind to wake them up.
Chop the chipotle pepper, onion, and garlic.
Open the can of San Marzano tomatoes and crush with hands as you add all of the ingredients to the crock-pot.
Add water only if needed. I was afraid mine was too thick and tight. You may not need to add the water. Use your own judgment. Stir the ingredients well and set the crock-pot on low for 6 hours.
Once the spicy chili is done, you can top it with some shredded cheddar cheese, sour cream, lime juice, and cilantro.
If you like spicy give this spicy chili a shot, just do yourself a favor and wear gloves when handling the chiles!
- ½ pound beef
- ½ pound pork
- 4 ounces chorizo sausage (1 link about ¼ pound)
- 1 ½ teaspoon chipotle pepper chopped finely with adobo sauce
- 28 ounces San Marzano tomatoes hand crushed
- 14.5 ounces diced tomatoes and juice
- 15 ounces red kidney beans
- 19.75 ounces whole pinto beans
- 2 cloves garlic minced
- 1 medium sweet onion chopped
- 1 large poblano peppers (1 large or 2 small) could substitute with canned chiles, charred, skinned, seeded and chopped
- 4 jalapeno peppers could substitute with canned chiles, charred, skinned seeded and chopped
- 1 cup water
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- Char, sweat, peel skins, take out seeds and chop up peppers. (Remember, WEAR GLOVES!)
- Add the meat to a pan and begin to brown. Slit the chorizo sausage link casing and dump the meat into the pan and brown also. Once the meat is browned, drain it in a sieve.
- Open canned beans rinse and allow to drain.
- Toast cumin and coriander seeds to open up the flavor. Remove seeds from heat and grind them with a mortar and pestle. Add the rest of the spices and grind to wake them up.
- Chop the chipotle pepper, onion, and garlic; add to crock-pot
- Open the can of San Marzano tomatoes and crush with hands as you add all of the ingredients to the crock-pot.
- Add water only if needed. You may not need to add the water. Use your own judgment.
- Stir the ingredients well and set the crock-pot on low for 6 hours.
- Serve chili topped with some shredded cheddar cheese, sour cream, lime juice, and cilantro.