Ghost pepper chilli

Ghost pepper chilli

BY: ANDREA ALDEN

I asked my readers out there what I should do with the Ghost Peppers I finally got my hands on. Ghost Pepper Chili was the most recommended recipe and I'm happy to oblige. Fresh vegetables and grilled beef form the bones of this dish, but be careful, it will bite back! I really suggest that you serve your ghost pepper chili with a dollop of sour cream, some cheese, or a tall and cold glass of milk. Okay, it's not that hot. Most hotheads will call me a wimp, but I like to try the food I eat. This chili will make your cheeks glow and if you're sensitive, your nose will run. But that was it. But it tastes really good.

INGREDIENTS

  • 800g beef top sirloin
  • Salt and pepper to taste
  • 1-3 hot chilli shots
  • 1 red pepper, roughly chopped
  • 1 green pepper, coarsely chopped
  • 2 large carrots, sliced
  • 2 stalks of celery, chopped
  • 1 medium onion, coarsely chopped
  • 12 mushrooms, roughly chopped
  • 12 to 16 medium tomatoes, roughly chopped (OR 1 can diced and 1 can pureed tomatoes)
  • 1 can of tomato paste
  • 1 tbsp cumin
  • 1 teaspoon each oregano, paprika, cayenne pepper, coriander
  • 2 tsp chili powder
  • 8 cloves of crushed garlic
  • 2 cups red kidney beans (optional)


Bread bowls:


  • 8 bread half loaves
  • 3/4 cup melted butter
  • 1/4 cup roasted garlic oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dried parsley


Accessories:

  • 4 to 8 liter slow cooker
  • Napoleon smoking tube made of stainless steel
  • Hickory smoking chips
  • Meat skewers


PREPARATION

  1. Skewer the beef and season with salt and pepper.
  2. Preheat the grill to the highest level. Sear the beef and peppers until the beef is browned on all sides but not cooked through and the peppers have some fantastic grill marks. Remove the beef and peppers from the grill. Remove beef from skewers and place in a 4 to 6 quart slow cooker.
  3. Chop the vegetables starting with the carrots and celery, then the tomatoes making a huge mess. Add vegetables, then the spices. Turn the slow cooker on to low.
  4. Then add the garlic.
  5. Finally, wearing gloves and using a non-porous surface such as a plastic or glass cutting board, remove the top of the ghost peppers (peppers) and split them open for chopping. This is where your preference comes into play. You can remove the seeds and membranes to reduce the heat, or you can leave them in. The capsaicin is most concentrated in these parts of the pepper, and don't forget that this pepper has a heat rating of over 1 million. So yes. Chop pepper and add to slow cooker.
  6. Add the tomatoes, stir the whole thing together well.
  7. Cook the chili on high for 6 hours or on low for 8 to 12 hours, stirring occasionally.
  8. It's ready when the beef shreds easily and the carrots are tender.
  9. Serve with delicious sourdough bread, a big dollop of sour cream, cheese – oh yes mozzarella. Yes.

If you don't have a slow cooker, have no fear. You can use a large pot and simmer your chili on medium heat for 6+ hours. No beans on top. There are no beans in this chili. It has lots of protein from this amazing shredded beef pot roast. This also makes a fantastic freezer meal! Divide it into individual servings - you'll get about 8-10 of them - or you can put it in large tubs for a family dinner night! This is my first time working with a super hot pepper. I was a little suspicious after working with Scotch Bonnets for the first time. I thought it went well. Have you ever had a pepper mishap? What happened? Leave a comment below to tell us all about it! OR Tell us what you did with Ghost Peppers and how it turned out!

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source: Napoleon
Ghost pepper chilli Ghost pepper chilli Ghost pepper chilli Ghost pepper chilli
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