Time to make this worth it. What could a fat knight possibly grow that would be worthy of gluttonous praise, while enhancing the deliciousness of my regular dietary regimen?
Boom. Hot peppers. So, I now have a pretty kickass collection of capsaicin creatures in my backyard. I'm growing your standard peppers, of course, and some less standard options, such as the Little Nubian and the Hungarian Black, but the real prize of my collection is the world's (former) hottest pepper: The Bhut Jolokia. The Ghost Chili.
One problem, folks... The Bhut Jolokia is EFFING HOT. I decided I need to build up a gradual tolerance by the time I am able to pick peppers from that bad boy. I bought an assortment of hot peppers from the local Mega-Grocer (Jungle Jim's is the greatest place on earth. Look it up. Go there.), which I planned on eating raw in ascending heat order. I ate one a day for a little bit, but then I got a call from a couple friends who wanted to help me on my journey. Fellow spice-addicts Tyler and Steve decided it was Chili Night.
I drove down to Tyler's apartment with my bag of peppers. He had already started the chili in the slow-cooker. We added to what he already had in the Spicy Texas Chili recipe the contents of my pepper bag. Here's the recipe we used (admittedly, Tyler did most of the work on this one):
The only real difference is... we added a billion extra peppers... and served it in a bread bowl. To make the bread bowls, buy the little round loaves of sourdough from the grocer, cut a circle in each from the top with your bread knife, and the chunk should just pull right out. Might require minor wiggling.
|My reaction to Chili Bread Bowl Volcano.|