AZ Barbeque.com
Non-BBQ Related Topics => Non-BBQ Recipes => Topic started by: azkitch on October 28, 2009, 07:42:05 pm
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Highly recommended. My former boss, may he rot..oh sorry...the fine lad, brought this in once, and I finally made it tonight. This recipe calls for cocoa, strong coffee and dark beer. And brown sugar. It works. Really well. http://www.recipezaar.com/The-Best-Chili-You-Will-Ever-Taste-73166 The recipe says 4 chili peppers. Hmmm. 2 habaneros and 2 serranos. OK. Actually, this made a full 8" DO full, so it had plenty of zing, but I didn't run screaming for a glass of milk. OTOH, I cut the last third of an inch off one of the habs and ate it while cooking, so I was fairly conditioned. I finally broke down and had some egg nog about 10 minutes after that. Egg Nog puts the fire out pretty well. For a minute... >:D
Anyway, I couldn't buy full 6 pack, so I bought a single large bottle--500ml--of Samuel Smith Nut Brown Ale from England. Pretty good stuff!
I would have included some pics, but apparently someone lost his camera while disembarking from his flight from MD. Dammit. :mad:
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KITCH, this looks like a great recipe and although we don't use beans in comp chili, i will be trying this recipe for sure! thanks
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Hey Pat, what is the chili "clone" that I've read about?
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CRASH, is that possibly the pointy headed folks from france?
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Well...ya can't go wrong with Samuel Smith's!!
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Yeah, I was fairly impressed whilst swilling the leftovers...I kept thinking, "I could do that again!"