The Habanero Chile

Habanero Chili - Photo: Pixabay

A friend of mine once told me there is more to the culinary life than chile peppers. He might be right, but he keeps telling me this over my dinner table, so go figure. 

The habanero chile (Capsicum chinense Jacquin) is the most intensely spicy chile pepper of the Capsicum genus. Unripe habaneros are green, but the color at maturity varies. Common colors are orange and red, but white, brown, and pink are also seen. 

Most habaneros rate 200,000-300,000 Scoville heat units (SHU), with the Guinness Book of Records recognizing the Red Savinas variety, developed by GNS Spices of Southern California, as the 'World's Hottest Spice' at 580,000 SHU. For comparison, a Cayenne pepper is typically 30,000 to 50,000 SHU while police-grade pepper spray rates 5,300,000 SHU. A typical Jalapeno pepper is about 4,500 Scoville units. This means that 4,500 parts of sugar water are required to dilute one part Jalapeno extract until its heat can no longer be felt.

Habaneros are believed to originate in Cuba. Other producers include Belize, the Yucatan peninsula, Costa Rica and some US states including Texas, Idaho and California.

The habanero's heat and delicately fruity, citrus-like flavor make it a popular ingredient in the hotter hot sauces and the spiciest of foods. We are going to discuss some ways of using the habanero for our own person cuisine, but keep in mind some to those heat statistics above. You don't want to accidentally get the juice from these peppers anywhere near your face or eyes. Recently I got a dose of habanero juice under my thumbnail, and it burned for three days no matter how much I washed it off. So be careful, and we'll have some fun. Don't and possible side effects might occur. 

Bajan Chicken

3 fresh Habanero chiles, stems & seeds removed, finely chopped 

1 tablespoon Caribbean-style Habanero sauce (I like Trinidad or Inner Beauty) 

4 chicken breasts, skin removed 

6 green onions, finely chopped, including tops 

3 cloves garlic, minced 

2 tablespoons fresh-squeezed lime juice 

2 tablespoons fresh parsley, chopped (I substituted cilantro) 

1/2 teaspoon ground cloves (Because of a personal anti-clove bias, I substituted cinnamon; thanks to my dentist father, cloves remind me of stinky tooth decay ...) 

1/2 teaspoon freshly ground black pepper 

1 egg 

1 tablespoon soy sauce 

Flour for dredging 

3 cups dry breadcrumbs 

Vegetable oil for frying 

Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out. 

Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the breadcrumbs. 

Apricot-Habanero Barbecue Sauce

You want to do this sauce over and over again.

A fruity sweetness, a rich vegetable aroma, and a dash of habanero make this sauce just perfect for salmon, halibut, and catfish. Try this with poultry and pork too.

1 yellow onion, finely chopped 

2 cloves garlic 

corn or canola oil 

1 yellow bell pepper, roasted, peeled, and seeded 

2/3 cup (150 g) dried apricots 

1 1/2 tablespoons apple cider vinager 

3 tablespoons (1/2 dl) brown sugar 

1 1/4 cups (3 dl) water 

1 tablespoon Colmans powdered mustard 

4 tablespoon habanero hot sauce 

salt 

In a pan, sauté the onion and garlic in a little oil until soft. Add the remaining ingredients, except the mustard powder and habanero. Simmer, covered, for 20 minutes, or until the apricots are soft. Pour into a food processor. Season with mustard powder, habanero, and salt while processing to a smooth sauce. (Serves 4)

Spicy Island Hot Sauce

1 ripe papaya, peeled, seeded & coarsely chopped 

1 med yellow onion, coarsely chopped 

2 med cloves garlic, minced 

4 Habanero peppers, stemmed & seeded 

1in piece fresh ginger, peeled & coarsely chopped 

1/3 cup dark rum 

1/3 cup fresh lime juice 

1 tsp salt 

2 1/2 tsp honey 

1/8 tsp cardamom 

1/8 tsp anise 

1/8 tsp cloves 

1/8 tsp turmeric 

pinch of nutmeg 

pinch of cinnamon 

freshly ground black pepper to taste 

Combine all ingredients in a blender and puree just until smooth (do not over-blend and aerate). Pour into a saucepan & bring to boil, simmer gently, uncovered for about 10 min. Remove from heat & allow to cool before bottling. Refrigerate, Sauce will keep approx. 6 weeks. Makes 2 cups.

Enjoy.

Author: Jerry Powell

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Timesaving Chili: A Family Favorite

Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting, filling and quickly prepared meals don't have to mean less nutritious choices for busy families. One good idea, for example, is chili-a dish most families enjoy. With a timesaving recipe that's ready to serve in half an hour, the family can be eating in less time than the pizza delivery.

Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal. 

For guests, chili makes a crowd-pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado, and sour cream. Tortilla chips and a simple green salad complete the meal. 

The next day, picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, roll up and serve. 

Quick Chicken Picadillo Chili

2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
1/4 tsp. cinnamon
1 lb. boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained
1/2 cup chipotle salsa or medium heat salsa
3/4 cup Sun-Maid Raisins
1 can (16-oz.) red or black beans, drained

Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream

Combine cumin, chili powder, salt, and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa, and raisins. Bring to a simmer. Cover and cook 10 minutes. 

Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.

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The Secret To Making Perfect Chili Fit For A King

Chili con Carne - Photo: Pixabay

Every autumn my thoughts turn to make chili. The garden is about done. The freezer is full of veggies. All the canning is done, and winter is coming. Just before winter hits, the price of beef drops as cattlemen sell off any remaining stock that they don't want to "winter over". It is the perfect time to stock the freezer with homemade chili.

There is nothing better than to come home at the end of a cold winter day, chilled to the bone, and sit down to a bowl of piping hot chili and steaming black coffee. It is more than food for the body. It is truly a comfort worth remembering. 

By itself, chili is absolutely delicious. As a side dish to grilled cheese sandwiches, tuna melts, or toasted BLTs, it is out of this world. But there is a fabulous meal I call "perfect chili fit for a king" that is even better. It is a masterpiece of cookery. 

There are two great secrets to making "perfect chili fit for a king". One is in the making, and the other is in the serving. The first secret involves understanding the word "perfect". More people disagree on what makes good chili than any other dish. Some think that hotter is better. Others say milder. Some like it soupy. 

Others like it thick. And that is the secret to this recipe. When you finish making it, you will have 3-4 gallons of chili that are perfect FOR YOU...not for me. Yes, I said 3-4 gallons. When frozen in quart containers, you will have 12-16 wonderful meals that can be served in a matter of minutes. Just remove it from the container, add about a 1/4 to 1/2 cup of water (depending on how you like it), turn on the burner, put on the coffee, and start the grilled cheese and garlic sandwiches. Your family will be eating in about 20 minutes.

To begin with, you will need at least a 16-quart pot. I use the same 20-quart pot normally used for canning just to be sure I have a pot that's big enough. And you will need the following ingredients.

5 lbs. of ground chuck

5 Family size (40 1/2 oz.) cans of dark red kidney beans (drained)

1 Institutional size can (6 lb. 9 oz.) of whole peeled tomatoes

3 large bell peppers (washed, cored, and seeded) mixed colors preferred

3 medium to large onions (about the size of an orange...peeled and washed)

2 to 4 TBS (tablespoons) Ground black pepper

1 1/2 tsp (teaspoons) to 1 TBS of crushed red pepper

1 to 2 TBS of salt

1/4 to 1/2 cup of chili powder

grated sharp cheddar cheese

sour cream

chopped chives (fresh or dried)  

Open the tomatoes and carefully pour the entire contents into the cooking pot. Making sure you keep your hand submerged below the liquid line, find the whole tomatoes one by one. Poke a hole in them with your thumb, then squeeze the tomato until the pieces squish out between your fingers. WARNING. If you do not poke a hole in the tomato before you squish it, I promise you that both you and your kitchen will be wearing tomato juice. The same is true if you squish them with your hands above the liquid. Continue squishing the pieces of tomato until they are the size you prefer.

Chop all the bell peppers into dime-sized chunks and divide into two equal portions. Put one half into a bowl and the other in the pot with the tomatoes. Do the same with the onions, placing half in the pot and the other half in the same bowl as the bell peppers.

Add the drained kidney beans to the pot.

Add 2 TBS (tablespoons) of Ground black pepper to the pot.

Add 1 1/2 tsp (teaspoons) of crushed red pepper to the pot.

Add 1 TBS of salt to the pot.

Add 1/4 cup of chili powder to the pot.

Take a strong spoon and mix all the ingredients thoroughly. Put the pot on the stove, and set the burner on the LOWEST possible setting that will boil water. At this point, you may feel that the chili is too thick. If you are not sure, the best way to tell is if the chili is too hard to stir. If it is, add water to the pot until it is the consistency you prefer. Stir again. Cover the pot. (Note: if you are adding more than two glasses of water, you may want to substitute tomato juice for part of it.) 

>From now own, two things are very important. Always keep the chili at the consistency you want by adding water when necessary. So that when the chili is done, the consistency will be perfect for you. It is equally important to stir the pot every 5-10 minutes. When you are cooking this much chili at one time, it is possible to burn it on the bottom while the chili on the top is still cold. Stirring keeps the chili evenly heated from top to bottom. 

Take a large frying pan and press enough ground chuck into the pan to cover the bottom with a layer about 1 to 1 1/2 inches thick. Salt and pepper the meat and then top with a handful of the chopped onions and peppers from the bowl. Cover and cook with the burner set about one notch higher than the pot is set on. Your goal is to partially cook the ground chuck, onions, and peppers. Check the meat about every 5 minutes until it starts to firm. When the meat firms and starts changing colors on the bottom, take a strong spatula (the kind used for flipping hamburgers) and use the edge to start cutting the meat into pie shaped pieces. 

Flip the pieces to the opposite side, cover, and continue cooking. When the other side starts to firm, using the edge of the spatula, cut the hamburger into the size pieces you prefer (Again, I prefer mine about the size of a dime). Keep flipping the smaller pieces until they have completely turned on the outside and are firm. 

Remove the pan from the burner, and transfer the meat to the pot using a slotted spoon. Allow all the grease to drain from the spoon before you put the meat in the pot.  Pour off the grease in the frying pan, and repeat until you have used all the ground chuck. When you are finished, pour any remaining chopped peppers and onions into the pot. Again, each time you add meat to the pot, adjust the consistency with water if necessary.

Now, everything is in the pot, and it is a perfect consistency. Now, it's time to adjust the spices. If you haven't been doing so, you should begin tasting the chili. If you want a stronger chili flavor, add more chili powder 1 or 2 TBS at a time. To make it spicier, add black pepper 1 TBS at a time. If you want it to have more bite, add crushed red pepper 1 tsp at a time. If it needs salt, add salt 1/2 TBS at a time. Stir thoroughly each time you alter the flavor and continue cooking for at least 5-15 minutes before tasting again. ALWAYS sir the pot thoroughly before you taste. Continue altering the flavor until it's perfect for you.

Remember the half of the raw onions and peppers that were added directly to the pot? They will tell you when the chili is done. When the raw onions in the pot start to turn clear, turn the burner off. Do not overcook the peppers and onions as they add a wonderful sweet crisp texture to the chili. If you can stand it, allow the chili to sit covered for about an hour to allow the flavors to mature and mingle. Stir and serve. If you prefer, reheat a portion of the chili in a smaller pot and serve bubbling hot. Allow the remaining chili to stand in the original pot until it cools enough to place in containers and freeze.

There you have it. Perfect chili. Just the way YOU like it.

The second secret that makes perfect chili fit for a king is in the serving. While perfect chili is in a category all by itself, it can be wonderfully enhanced by making it into a meal that rewards all your tastes and senses. Hot, cold, sweet, spicy, sharp, flat ... something for every aspect of your culinary pallet. 

With that in mind, let's plan the meal. To begin with dispense with the ordinary salad and add something with more zest and contrast. To accomplish this, there is nothing finer than an ice-cold fruit plate served with bubbling hot chili. For the fruit plate, you will need the following ingredients.

1 20 oz. can of pineapple chunks.

1 29 oz. can of peach halves (heavy syrup preferred)

1 29 oz. can of pear halves (heavy syrup preferred)

1 6 oz. jar of red maraschino cherries 

1 6 oz. jar of green maraschino cherries

1 small jar of spiced crabapple rings

crisp cold lettuce

jalapeno pepper-jack cheese

Put all of the ingredients in the bottom of the refrigerator for at least 24 hours (48 hours would be better).

Just before serving time, remove the ingredients from the refrigerator and drain all the fruit. Divide the pear and peach halves equally on six salad plates covered with a bed of cold crisp lettuce. Fill in around the fruit halves with pineapple chunks and crabapple slices. Spread the cold red and green maraschino cherries equally over all the fruit plates, and line the outer edge of each plate with bite-size nuggets of jalapeno pepper-jack cheese. 

Fill the bowls of chili straight from the bubbling pot. Top with grated sharp cheddar cheese and a dollop of sour cream. Finish with a light dusting of chives. Serve the fruit plate and chili with hunks of hot buttered garlic bread and sweet iced tea. For dessert, follow up with pecan pie, lemon meringue pie, or hot blueberry cobbler topped with vanilla ice cream ... served with steaming cups of strong black coffee. Oh! My!  

Perfect chili can be more than just stick-to-your-ribs "down home" cooking. It can be a culinary masterpiece that produces such delicious complementing and contrasting flavors and sensations that it is quite literally "Fit for a King".

Bon appetit! 

Author: John Foutz

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Amazing Chili Recipe Turned Into Nightmare!

This chili recipe is, indeed, a real nightmare! Taste it only when curiosity becomes unbearable and courage is strong! :o)

Ingredients: 

1 cup Pinto beans, dried 

1 tsp Paprika 

5 cups Water 

1 Nutmeg, ground, whole 

2 tbsp Lard 

1 tsp Cumin 

1 tbsp Bacon drippings 

2 tsp Oregano, dried, pref. Mexican 

1 Onion 

4 tbsp Sesame seeds 

12 oz Pork sausage, country-style 

1 cup Almonds, blanched, skins removed 

1 lb Beef, coarse grind 

12 Red chiles, whole dried 

4 Garlic Cloves 

1 tsp Anise 

1 1/2 oz Milk chocolate, small pieces 

1/2 tsp Coriander seeds 

1 can Tomato paste (6oz ea) 

1/2 tsp Fennel seeds 

2 tbsp Vinegar 

1/2 tsp Cloves, ground 

3 tsp Lemon juice 

1 Cinnamon stick, ground 

1 Soft tortilla, chopped 

1 tsp Black pepper, freshly ground 

Salt 

Instructions for this special chili recipe:

Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water.

Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid.

Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent.

Combine the sausage and the beef with all the spices up through the oregano. Add this meat-and-spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned.

Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Serve.

Author: Jonathan Teng

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