food What was the last spicy meal you cooked?

Nice first post! Chilihead Cacciatore!
 
Thanks for the warm welcome! Peppers (except for some standard varieties) are pretty hard to find here, but I found a farmer in England who ships them abroad, so you guys can expect more pictures in the near future.

BTW: looking at everybody's food porn here always gets me hungry.
 
steve_montana said:
Thanks for the warm welcome! Peppers (except for some standard varieties) are pretty hard to find here, but I found a farmer in England who ships them abroad, so you guys can expect more pictures in the near future.

BTW: looking at everybody's food porn here always gets me hungry.
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welcome to THP. a good way to start posting here, by posting some food porn, looks good & love the CI wok.
as for getting chiles, it sounds like its about time you start growing your favorite chiles.

made some chilli for canning & dinner, for dinner I found a package of venison burger from last season (BTW got a adult doe last night) for the dinner part.

chiles used for the chilli sauce
puya (?) nuevo mexico (?) guajillo, pasilla bajio, arbol, jam. hot choco. & 7 pot on plate. added more pasilla (from pic) & about half of each dried chile in the bags. also added some chipotle powder plus other spices & chilli spices.
main ingredients were tomatoes (cooked down) chiles, onions, spices, beans - thats it, meat is not part of the canning.
made 9 quarts, 1.5 quarts were for the dinner.

& had some cornbread with the chilli, plus some local beer.

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Damn good lookin' chili! Those are the "dark" kidney beans, right?
 
thehotpepper.com said:
Damn good lookin' chili! Those are the "dark" kidney beans, right?
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I added 2 cans of each dark & light kidney beans, to hold true to texas chilli rules :lol: but thats for 9 quarts total, not total in CI pic.
 
Oh I see the others now. I love the purplish color of the dark ones. They are real starchy though. But most beans are ;). I'd eat it :). Beans or no beans, I like chili.
 
I was just thinking, before seeing this post, that I want to make a huge pot of chili my next day off and can some of it. What procedure do you use to can it, i.e. head space and canning time? That looks like real good chili and really is making me want chili right now.
 
Man, I gotta cook something soon after seeing that killer chilli and cornbread...Mmmmm. About the only think I'd have done extra is add Bacon and Garlic. :)

Love the cornbread pan too...those rock.
 
Welcome Montana...great looking meal there....

Pepperfreak said:
What procedure do you use to can it, i.e. head space and canning time?
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standard 1/2" head space and standard 10 minute time under pressure
 
Noshownate said:
het steve what peppers did u use? and did you grow them?
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Hey, I used three habs and two aji limons. Unfortunately I can't really grow anything right now: I live in a tiny apartment and it is generally too cold in Belgium to grow peppers outdoors. I am looking for a bigger place to live though, hopefully with a basement, so I could grow some peppers there.
 
QuadShotz said:
Nice looking stuff guys. :-D

Here's recent snax:

Whole-Wheat English Muffin spread with my Naga4Brainz and Brusweiger, topped with mozz and pepperoni.

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Just ate this..it's a slabb of a jalapeno/onion/cheese omlette on a tort spread with the EBiL Naga4Brainz Sauce, then smothered in VERY seasoned ground beef, topped with Harvarti/Pepperjack and green onion.

Mmmm...

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Good snackin'
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Man you know how to eat Quad.......cook too of course.
 
thehotpepper.com said:
Oh I see the others now. I love the purplish color of the dark ones. They are real starchy though. But most beans are ;). I'd eat it :). Beans or no beans, I like chili.
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Hey THP what the hell did I do now???
 
Pepperfreak said:
What procedure do you use to can it, i.e. head space and canning time?
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hot water bath type (not pressure cooker) 1/2" head space from lid
once water is boiling set timer for 20 min for quarts 15 min for pints, salsa 10 min (pint & quart)
 
chillilover said:
Man you know how to eat Quad.......cook too of course.
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Thanks CM, I just made another one just now for Brekky.

Today, I used a jalapeno hot sauce, chedder, onion, the beef, eggs, jalapenos, cayenne/arbol/chile/garlic powders, and s&p.

warmed 'er up in the CI until soft, burrito folded it, gave it a rub with some butter and put back on to get nice an crunchy. :D

Drinking some fresh-ground french roast coffee with chipotle cocoa and a spot of half & half with organic cane sugar from FL.

Pic would be redundant as it looks about the same...plus I ate it.

It is a good Saturday morning.
 
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