Posts tagged: Habanero

Slow Cooker HOT Texas Chili

HOT Texas Chili

HOT Texas Chili

I love a great chili. I have participated in many chili cook-offs, but rarely place because I like my chili HOT. If you can’t take the heat stay out of the kitchen. The following is my basic chili recipe minus my 3 secret ingredients. When you make chili you always need to have a secret ingredient or three. I have different recipes based on the method of cooking, this one is for a 6 hour slow cooker. Of course you can substitute different chili’s and spices to taste.

I find that adding sweet tends to allow people to take the heat.

Ingredients:

  • 1 pound ground chuck (80/20), large grind preferred
  • 1 pound chorizo, large grind preferred
  • 1/2 pound diced chuck (1/4 inch cubes)
  • Chilies
    • 3 Serrano chilies, chopped
    • 4 Thai chilies, chopped
    • 2 Red Habanero, chopped
    • 3 Red Hot Holland chilies, chopped
    • 3 Red Fresno chilies, chopped
    • 1 Poblano chili, chopped
    • 2 Red Dulce Mediteraneo chilies, chopped
    • 3 Jalapeño chilies, chopped
    • 2 dried New Mexico chilies, whole
    • 2 dried Cascabel chilies, whole
  • Spices
    • 1 1/2 tablespoons Kosher or Sea Salt
    • 1 1/2 tablespoons fresh ground pepper
    • 1 1/2 tablespoon chili powder (I use my own blend)
    • 1 1/2 tablespoon ground cumin
    • 1 1/2 tablespoon ground cinnamon
    • 1 tablespoon paprika
    • 3/4 tablespoon fennel seed
    • 1/2 tablespoon ground cayenne
  • 1 medium red onion, diced
  • 1 fennel bulb, chopped
  • 8 clove garlic, minced
  • 3/4 cup light brown sugar
  • 2 cups red wine
  • 28 ounce can diced tomatoes, undrained
  • Secret ingredients 1 (H), 2 (O) and 3 (T)

Directions:

Add wine and tomatoes to slow cooker set on low. Brown chuck, chorizo and diced chuck. Add to slow cooker undrained. Mix well. Prepare onion, fennel, garlic and chilies, add and stir in to slow cooker. Add spices and mix well. At about the 2 hour mark add brown sugar and mix well. Slow cook for 6 hours on low.

Serve in deep bowl with crackers and beer.

A nice spin to this dish is to add 1/2 to 3/4 pound of diced peeled deviened shrimp in the last hour of cooking.

Fresh Cinnamon Mango/Habanero Chutney

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

Cinnamon Mango/Habanero Chutney over Bone-In Pork Chop

Rather simple recipe for a fresh habanero and mango chutney. Great on pork and most fish. Caution VERY spicy.

Ingredients:

2 cups diced Mangos (2 small)
1/2 cup chopped onion
2 Habaneros, finely chopped
1/2 cup brown sugar
1/2 cup red wine vinegar
1/2 cup dry red wine
1 tablespoon butter
1 tablespoon ground pepper
1 tablespoon kosher salt
1 tablespoon cinnamon
1 tablespoon paprika
1 tablespoons corn starch

Prep:

Cut mangos with a mango slicer, or into halves with a chef knife to either side of the seed. Use a spoon to remove the skin from the fruit. Dice mango into 1/4 to 3/8 inch squares.

Directions:

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

Cinnamon Mango/Habanero Chutney on Pan Fried Tilapia

In a medium saucepan over medium heat, melt the butter. Add the onions and habaneros. Saute for two minutes. Add the mango, salt, pepper, cinnamon  and paprika. Saute for an additional 2 minutes. Add vinegar, wine and brown sugar sugar and bring to a boil. Cook for an additional 10-12 minutes until wine and vinegar are almost completely reduced, stirring constantly. Add corn starch and mix until well blended. Remove from the heat and cool. Store in an airtight container.

Habanero Bison Rib-Eye

I fixed this this past weekend. Really simple. The hard part is finding ground habanero!

Ingredients:

1 lb Bison Rib-Eye
1/8 Teaspoon habanero powder

Directions:

Preheat grill to 400 to 425 degrees.
Rinse rib-eye and pat dry with a paper towel. Apply habanero powder to both sides of rib-eye.
Bison cooks quicker than beef. Use the following guidelines to cook to your taste. It is best to measure by thickness to cook.
1 inch thick – Rare: 6 to 8 minutes, Medium: 8 to 10 minutes
1 1/2-inch thick – Rare: 8 to 10 minutes, Medium: 10 to 12 minutes
2 inches thick – Rare: 10 to 12 minutes, Medium: 14 to 18 minutes

Variants:

Substitute jalapeno powder for the habanero powder if you are a wimp.

Notes:

Habanero and jalapeno powder are both rather hard to find. I get mine in the bulk section of Central Market in Austin. You may be able to find it at Whole Foods. Habanero powder is also one of the more expensive spices at $30 a pound, then again who is going to need a pound of it when you’re using it 1/8th teaspoon at a time?

Some nutritional facts about Bison

3 oz. serving   CALORIES  FAT  CHOLESTEROL
BISON               93    1.8g    43mg
BEEF               183    1.8g    55mg
CHICKEN            140    3.0g    73mg
FISH               125    3.0g    59mg

Simple Mango and Habanero Chutney

Rather simple recipe for mango chutney. Great on pork and most fish.

Ingredients:

2 cups diced Ataulfo Mangos (3 medium)
1/2 cup chopped onion
1/4 cup sugar
1/4 cup white wine vinegar
1/4 cup dry white wine
1 tablespoon butter
2 tablespoons corn starch
4 tablespoons water
1/8 teaspoon Habanero powder
Salt

Prep:

Cut mangos with a mango slicer, or into halves with a chef knife to either side of the seed. Use a spoon to remove the skin from the fruit. Dice mango into 1/4 to 3/8 inch squares.

Directions:

Black Tip Shark with Mango/Habanero Chutney

Black Tip Shark with Mango/Habanero Chutney

In a medium saucepan over medium heat, melt the butter. Add the onions and a pinch of salt. Saute for two minutes. Add the mango and habanero powder. Saute for an additional 2 minutes. Add vinegar, wine and sugar and bring to a boil. Whisk the cornstarch with the water until smooth. Stir the mixture in with the mango mixture and bring back to a boil. Cook for an additional 4 minutes, stirring constantly. Remove from the heat and cool. Store in an airtight container.

Universal Chimichurri

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Bison Rib-Eye with Chimichurri

Chimichurri … chim-EE-churrrrrrrr-EE … chiiimmmmm-ee-CHURY …CHIM-ee-CHEW-ree. It dances on your tongue, and just wait until you taste it!

No! It has nothing to do with Mary Poppins flying around England, hanging on the end of a silly umbrella!

Chimichurri is perhaps one of the most recognizable culinary exports of Argentina. Usually used as a sauce for various meats. It can, however, be used in many other applications. Think of it as general condiment much like ketchup, though always fresh and with a lot more flavor.

Ingredients:

Since this is “Universal” Chimichurri the ingredient list is rather vague, giving only a general idea of what to use. Feel free to experiment, add a little bit of this, take away a little of that.

A big bunch of green stuff (weeds)

  • Cilantro
  • Parsley
  • Basil
  • Arugula
  • Green Onions

Smelly stuff

  • Garlic
  • Onion

Hot spicy stuff

  • Jalapeno
  • Serrano
  • Habanero
  • Cayenne

Sour/Acid stuff

  • Lemon juice
  • Lime juice
  • Some type of Vinegar

Oily Stuff

  • Extra Virgin Olive Oil
  • Quaker State 10W40 (maybe not)

Extras

  • Herbs
  • Spices
  • Salt
  • Pepper
  • Bell Pepper

Directions:

Toss everything into a blender or food processor, blend until ingredients are well mixed. Make as chunky or smooth as you would like, I prefer a smooth sauce.

Notes:

This is a sauce that can be different every time you make it. Find proportions that work for you then refine it with each new batch.

If you come up with a really exceptional version please share!

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