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I just finished my entrant to this weekend's chili cook-off and now the pot is simmering in the kitchen. I would've made it Saturday during the day, but I work... With two habeneros, four skinny long red peppers and two little round red peppers (the last two types being peppers I grew over the summer but have long since forgotten their specific varieties), the day and a half rest in the fridge should really cultivate the spice.
After the cook-off, I'll post as close to a recipe as I have (I made this chili on Saturday as a test and I honestly just made it completely different tonight, minus a few key ingredients. But isn't that what chili is supposed to be?).
It's Ladies Night here in Sparksville. Mike's at a Flyers game (his first of a couple this season), so I'm going to curl up with some dulce de leches ice cream (apparently, one of my samplings had a particularly wicked mix of the three peppers) and watch the tube. Oh, and knit.
After the cook-off, I'll post as close to a recipe as I have (I made this chili on Saturday as a test and I honestly just made it completely different tonight, minus a few key ingredients. But isn't that what chili is supposed to be?).
It's Ladies Night here in Sparksville. Mike's at a Flyers game (his first of a couple this season), so I'm going to curl up with some dulce de leches ice cream (apparently, one of my samplings had a particularly wicked mix of the three peppers) and watch the tube. Oh, and knit.
