I’ve been experimenting with very spicy foods, and I’ve come up with a chili recipe that I like so much that I can’t help but share. Just a heads-up: this isn’t for the faint of heart. The chili gets its spiciness from no less than four different sources. It’s going to be impossible to eat if you aren’t used to really spicy foods and it’ll be a pretty good challenge even if you are. Sweating profusely, drinking copious amounts of water, and feeling light-headed are just part of the fun and challenge of eating this chili. Not only is it really spicy, it’s also really flavorful, as it’s filled to the brim with a wide variety of tasty spices. Do note that the habanero chile is the spiciest pepper that is regularly commercially available. Cayenne, jalapeno, and serrano peppers don’t even come close. Although this chili is very spicy, it won’t lead to gastrointestinal difficulties (that’s a euphemism), as problems frequently associated with spicy foods are actually caused by the typically oily nature of spicy foods, whereas this recipe uses no oil.
Cyde Weys Chili
- 2 lbs. lean ground beef
- 1 40 oz. can of dark red kidney beans, drained
- 1 28 oz. can of crushed tomatoes (Or canned or fresh diced tomatoes, if you prefer)
- 1 onion, diced
- 2 habanero chile peppers (If fresh, diced into fine pieces. If dried, crushed into fine pieces)
- 1 tbsp habanero chile pepper-based hot sauce (I use one called “Floyd’s Famous HotLime” Key Lime Habanero Pepper Sauce. If you can’t find it or something similar, just add another pepper)
- 2 carrots, peeled and sliced into small chunks
- 1 cup water (More can be added later during cooking to achieve the correct consistency)
- 8 oz. frozen corn
- chili powder
- cinnamon sugar (The sweetness balances out the hotness somewhat, but if you don’t want this, use a smaller amount of pure ground cinnamon)
- 1 bay leaf
- ground cumin
- curry powder
- crushed red peppers
- oxtail seasoning
- garlic powder (Or 1 clove of garlic, squeezed)
- a dash of black pepper
- a dash of salt
Brown beef in the bottom of a large pot. Make sure to break up the larger chunks. Drain beef using the pot lid and add the rest of the ingredients. The spices should be added in generous, equal amounts to taste, except the chili powder and cinnamon sugar, which should be added in larger quantities. Don’t worry if you don’t have all of these spices; you don’t need every single one to get the gist of it. Cook on high until boiling, then cover, reduce heat, and simmer for 3-4 hours. Stir regularly; if chili begins to get too thick, add water; if it is too thin after 3-4 hours, remove lid and continue cooking for a bit. Serve with a tall glass of chilled water.
Special preparation note: After handling habanero chile peppers, be sure to wash your hands thoroughly with soap and water. The capsaicin in the pepper is bound to the pepper’s oils, so washing with just water will not get it off. If you touch your eyes or, God forbid, go to the bathroom without first washing your hands, you are in for a world of hurt. I speak from personal experience here.