Archive for March 15, 2010

Weather, and…………….”Hotti”?

Ah yes, the weather. I suppose I should include some obligatory chat about the weather here. It is nice out. It was also nice out yesterday. Anyways, I made it from Sunday, March 7th to Sunday, March 14 without eating any meat at all. I don’t know why, I just did. And coincidentally I also got sick for the first time in 2 years. Interesting correlation, which leads me to believe that meat is the very lifeblood that feeds my loins. But anyhoo, I decided to celebrate not eating meat by eating some meat. I purchased┬ásome fixins for some delicious chili. I like to think of myself as somewhat of a freestyle cooker, so I’ve never actually made chili the same way twice. It’s like jazz baby. So now I will share with you the recipe that took form in my kitchen yesterday. It defies all conventional logic that one would associate with normal production of chili, so I came to call this recipe “Hotti”.

Here is what I did. And just a side note, I don’t use measurements. I’m more of a dash, pinch, and dollop kind of guy.

-Well I began by cooking up some turkey and yellow peppers in some olive oil and worcestershire sauce. Hot sauce and cayenne pepper were also added.

-Once the turkey was deemed edible, a can each of tomato paste and tomato sauce were thrown in the mix. The wizardry continues, so keep reading!

-A small amount of water was poured in. Then a few shakes of chili powder, a few pinches of cumin, and some black pepper were strewn over the concoction.

-A can opener was employed to eradicate the contents of a can of chili beans and a can of diced tomatoes into the evolving brew.

-More hot sauce, and even some steak sauce were mixed in.

-I should probably mention this was all done in a large pot, and then transferred to my trusty crockpot, where it was allowed to stew in its own juices for a good six hours. It was then transferred to the refridgerator until now. This is a very important step, as coagulation and marination occur here.

While this obviously turned out to be very gratifying, I have yet to rival the classic batch that was created for the New Morning Windows Chili Cook-off in September of 2008. Although it took 4th place in a field of 4, it was the perfect storm of heat, meat, and culinary prowess. It has attained near-mythical status in my apartment, a Beacon of Perfection in the domain of comestibles.

Well, that’s gonna do it for me. Feel free to share your own recipes.

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