5682 - 75 Street NW Edmonton
Alberta, Canada T6E 5X6

Ghost Pepper Chili


Ghost Pepper Chili

Ingredients:

 

  • hickory smoking chips
  • Napoleon stainless steel smoker tube
  • 2 lbs. top sirloin
  • Salt and pepper to taste
  • 1 to 3 ghost peppers
  • 1 red pepper, roughly chopped
  • 1 green pepper, roughly chopped
  • 2 large carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 1 medium onion, roughly chopped
  • 12 mushrooms, roughly chopped
  • 12 to 16 medium tomatoes, roughly chopped (OR 1 can of diced and 1 can of crushed tomatoes 28 oz. each)
  • 1 can tomato paste
  • 1 tbsp. cumin
  • 1 tsp. each oregano, paprika, cayenne, coriander
  • 2 tsp. chili powder
  • 8 cloves garlic, crushed
  • 2 cups red kidney beans (optional)

 

Special Equipment:

 

  • 4 to 8 quart slow cooker

 

Directions:

 

  • Skewer the beef and season with salt and pepper to taste.
  • Preheat the grill to high. Sear the beef and ghost pepper(s) until the beef is browned on all sides, but not cooked through, and the ghost pepper has some fantastic grill marks. Remove the beef from the skewers and put them into a 4 to 6 quart slow cooker juice and all.
  • Chop the vegetables, starting with the carrots and celery because the tomatoes make a huge mess and you don't want to be cutting up hard veggies in a splishy splashy pool of tomato juice.
  • Add all the chopped veggies, then the spices. Turn on the slow cooker to low.
  • Then add the garlic.
  • Finally, wearing gloves and using a non porous surface like a plastic or glass cutting board, remove the top of the ghost pepper and split it open for chopping. This is where your preference comes in. You can remove the seeds and membranes to cut down on the heat, or you can leave them in. The capsaicin is concentrated the most in these parts of the pepper and do not forget that this pepper has a heat rating of over 1 million. So yeah. Mince the pepper and add that to the slow cooker.
  • Add the tomatoes, stir all this stuff together real good.
  • Let the chili cook for 6 hours on high, or 8 to 12 hours on low, stirring every once in a while.
  • It's done when the beef shreds easily and the carrots are tender.
  • Serve with some delicious sourdough bread, a huge dollop of sour cream, cheese- oh yeah mozzeralla. Yeah.

 

If you don't have a slow cooker, do not fear. You can use a big pot and simmer your chili on medium-low for 6+ hours. No beans about it. There are no beans in this chili. It's got plenty of protein from that awesome shredded stewing beef. This is a fantastic freezer meal too! Portion it out to single serves - you get about 10 from this - or you can put it into big tubs for family food night!