Wednesday, September 11, 2013

Scorpion Chili

Scorpion Chili, photo courtesy of the Cooking Corner.

     Over the years of being a greenhouse grower, my hubby has developed a few favorites, a plant that he just likes and wants to see how it does, a pet, if you will. This year his pet plants are two Trinidad scorpion chilies. According to the latest Guinness book, these are THE hottest peppers, even hotter than the ghost chili.
     The hubby knows a few hearty souls who are daring enough to take on these hot little bombs, so he shared a few plants after he got them started from seeds. One of the guys at work took on the challenge, but his plant went defunct, so the hubby shared one of his peppers.
     My coworker took the scorpion home and made a batch of chili. He was careful to take the pepper outside to deseed and dice and even cooked the chili outdoors, campfire style, over a fire on a tripod. It pays to be careful.
     When my friend from work sent me home with a bowl of scorpion chili to try I was both apprehensive and curious. But curiosity got the better of me so I did try a small sample. There was a heat that hit the back of your throat after a bit, but my eyes didn't water, so that was a tolerable sign. The chili actually had a really good flavor. So if you're an adventurous spirit, here's my friend Mark's Scorpion Chili.

Scorpion Chili
1 (15 oz.) can diced tomatoes
1 large (28 oz.)can chili beans
1/2 onion, diced
1 Scorpion pepper, diced and deseeded
1 lb. ground beef
tomato juice (less than a full can)

Brown ground beef in skillet and drain.

Go outdoors to cut and remove seeds from pepper, being careful to not touch anything or any part of your body. Keep away from eyes, children and small pets. Immediately wash hands and any utensils in contact with pepper.

Set up a large cast iron kettle on a tripod over a wooden fire. Combine tomatoes, beans, onion, beef and cleaned pepper. Add tomato juice to desired thickness. 

Cook uncovered, stirring occasionally for about an hour. Cover and continue to simmer for 2 more hours.
Makes about 10-12 servings. (Serve with crackers and milk if needed.)

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