[QUOTE=cori93437;1006061][B]One of the cool things about living in FL... the really good selection of chillies[/B] available in every grocery store, including good fresh, dried, and smoked peppers. <3
IMO every pot of chili deserves some pasilla and ancho action for depth of flavor. And chipotle too of course...[/QUOTE]
yeah, dangit, you can get fresh Datil Peppers - the hot ones. Where I live the hot ones do not do well, but the sweet ones can do OK sometimes.
All this pepper talk is making me jealous. We have peppers. I just can't use them. Hell, I will start making two different chilis.
Trip to Tucson = success. We found some really cool places. Place 1 - Sausage shop - all freshly made on site with no bread/filler or sugars (except in one which I skipped). I picked up about 6 different kinds of sausage and some fresh smoked bacon. At a middle eastern market we found we loaded up on some cheeses and spices. Then at whole foods I snagged some yogurt with 20g of fat per serving. Almost double Full Fat Fage. I am really curious to see how it tastes :D
We got a great butcher shop here in town that is amazing. Clint was way impressed with it.
When it comes to chili, I make 2. In the smaller crock, I make a less spicy one for Heather and Caitlyn(meaning bell, chili powder and I sneak in some habanero). In the big one(the rest of us) it gets bell, jalapeno, chipotle peppers habanero and other seasonings.
[QUOTE=geostump;1008066]When it comes to chili, I make 2. [/QUOTE]
This is what I will have to start doing.
Food today has been left-over meat with tomato sauce crap (not calling it chili) and tonight I think I am going to make spicy morrocan fish or maybe curried fish soup. I'm out of apples. I really need to go and get some.
Here is what I had for breakfast today, LOL
Sweet Veggie Chili:
1 TBS Light Olive oil.... use whatever you like... I just had this handy
2 cups diced onion
2 cups mixed diced peppers.... mostly cubanelle and anahieim, and 1 jalapeno.... but use whatever you like
1 quart of diced tomatoes
1/2 tsp cinnamon
1/4 tsp allspice
1/4 tsp cumin
1 tsp or more of red chili powder
1 clove of minced garlic
salt and pepper as you like
Saute onions, peppers, and garlic in a pot for about 2 minutes or so. Dump in all the rest of the ingredients and simmer about 25 minutes. Give it a quick buzz in a blender or processor.
It is less like a chili than a salsa, but good no matter what you call it. I only call it chili because of the cumin and the chili powder. IMO, good hot or cold. I ate half while it was hot.
Speaking of Morrocan, I will be making this sometime this week:
[url=http://eatdrinkpaleo.com.au/shakshouka-moroccan-egg-tagine/]Shakshouka – Moroccan Egg Tagine | Eat Drink Paleo[/url]
[QUOTE=Primal Papa;1008240]Speaking of Morrocan, I will be making this sometime this week:
[url=http://eatdrinkpaleo.com.au/shakshouka-moroccan-egg-tagine/]Shakshouka – Moroccan Egg Tagine | Eat Drink Paleo[/url][/QUOTE]
Shakshouka is great. We eat it all the time. So many eggs...so good lol.
Now that you guys have been all chili happy, I had to buy stuff to make chili. Think I'll make it for Monday night.