Chile

The meal, not the country, is good food. I made some today for the first time in a long time. The difference today (I don’t like to do anything the same way too often…) was using onions and peppers from my garden. TLW had asked me to grow peppers of a particular shape but she didn’t specify how hot they should be… I chose an item from a seed-catalog that did not even mention heat but they were so cute, like tiny bananas.

Anyway, the seedlings mostly survived the windy spring and kept their leaves. They grew slowly but when the heat of summer happened they did pretty well. They were small plants with small peppers and when the first fruits were changing colour I brought the pots up onto the deck to be close to the kitchen. That was a mistake because someone soon harvested the immature peppers… Anyway, I selected three and minced them finely with a chef’s knife on the cutting board. TLW sampled one tiny piece and declared them too hot to use. I tasted a bit and it was the hottest pepper I had ever tasted. The fire built for several minutes and lasted five minutes longer. I figured that “flavour” would be diluted in the sauce, so I carried on…

I pressure-cooked beans for ~30m and had them hot about another 30m heating up and cooling down. They were tender. I placed a pound of ground meat in a large frying pan and added the drained beans, chopped onions, garlic, catsup, and the minced peppers. I stirred it up and added some of the water from the beans and stirred to make the right consistency. I simmered the pan over moderate heat for 15 minutes to make sure the meat was cooked and to give that heat time to redistribute…

All’s well that ends well. My mouth was warm but did not catch fire eating the stuff. Apparently 3-4 pods is about the right amount to use…

About Robert Pogson

I am a retired teacher in Canada. I taught in the subject areas where I have worked for almost forty years: maths, physics, chemistry and computers. I love hunting, fishing, picking berries and mushrooms, too.
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6 Responses to Chile

  1. Grece says:

    No one cares what you say HamDong.

  2. oiaohm says:

    http://www.detroitnews.com/story/life/food/2016/02/14/salt-analysis-canned-chili-environmental-nutrition/80204382/

    Grece there is a problem with a lot of canned products if you eat them regularly this include chili.

    ChillyPenguin kind of hits it on head. One of the big problems with can goods is a lot of them are high salt.
    http://www.bloodpressureuk.org/microsites/salt/Home/Whysaltisbad/Saltseffects
    High salt does major bad things to the human body.

    Canned chili is one of these things that causes me to scratch my head of why are we stuck with it as the only option for premade chili in lot of super markets.
    http://www.thehikingsociety.com.au/2016/10/07/dehydrated-chilli-con-carne/
    Its possible to make a dehydrated chili that can be vacuum sealed that has a long shelf life without adding extra salt. Its one of the best USA mil MRE so they have made yet people keep on buying canned chili and stores don’t stock the pouched version that is healthier. Yes the difference between home made and USA MRE chili from a health point of view is bugger all of course shelf life of the MRE is way better.

  3. ChillyPenguin says:

    Grece wrote, “It’s far more effecient to buy canned chili”.

    That would save you the trouble of adding all that extra salt and sugar yourself. Smart move.

  4. Grece says:

    Some of the greatest events of life are very inefficient.

    Hence the dream of owning a Solo.

  5. Grece wrote, “It’s far more effecient to buy canned chili”.

    Some of the greatest events of life are very inefficient. It has been said that life is just a better means to increase entropy.

  6. Grece says:

    It’s far more effecient to buy canned chili from the store Robert, knowing how you love effecient and stuff.

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