Nothing turns up the heat in a dish like chili peppers. Depending on how much you want to feel the burn, try milder peppers, like poblanos, or inch your way up to jalapenos, serranos and Thai peppers. To offset the kick, serve sweeter side dishes. And if your mouth is burning, reach for a glass of milk or some plain yogurt—drinking water will only intensify the spiciness.
Photo by William P. Edwards
SPICED-UP CHUNKY CHILI
SERVES 6–8
1 red bell pepper
3 poblano chilies
1½ tablespoons canola oil (more, if needed)
1 3- to 4-pound sirloin or chuck roast, trimmed and cut into 1-inch cubes
1 serrano pepper, minced (for milder, use jalapeno)
1 large yellow onion, diced
3 cloves garlic, minced
1 pound bulk hot Italian sausage
2 tablespoons all-purpose seasoning
1½ tablespoons chili powder
1 teaspoon ground cumin
1 10-ounce can diced tomatoes with green chilies
1 6-ounce can tomato paste
12 ounces beer (or beef stock)
½ cup beef stock
2 15.5-ounce cans chili beans, assorted (pinto, kidney or black)
1 bunch green onions, thinly sliced
1 cup shredded cheese
Roast bell pepper and poblano chilies over gas-stove flame or in oven. (See instructions below). Dice pepper and chilies.
In large stockpot over medium-high heat, heat canola oil. Brown beef chunks on all sides, working in batches, being careful not to overcrowd the pot. With a slotted spoon, remove beef chunks to another bowl, and keep warm.
In the same pot, add bell pepper, chilies, serrano pepper and onion, and cook until tender, about 7 minutes. Add garlic, and saute 1 minute longer. Make a hole in the center of the vegetables; add sausage, and brown. Add beef chunks back into the pot along with all-purpose seasoning, chili powder and cumin; stir and cook 1 minute. Add diced tomatoes and tomato paste; stir and cook for 2 minutes. Stir in beer and beef stock. Lower heat, and simmer, partially covered, for 2 to 2½ hours, until meat is tender. Add beans, with their juices, 30 minutes before end of cooking time. Garnish with sliced green onions and cheese.
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Recipe tips
Two ways to roast peppers or chilies – You can roast peppers and chilies on top of a gas stove or in an oven. Either way, do not leave the peppers unattended. Pay very close attention to prevent them from catching fire.
- On a gas stove: Place the peppers and chilies directly on the flame; keep turning, periodically until they are charred/black on all sides.
- In the oven: With oven set to broil, place peppers and chilies on a shallow, foillined pan, and place pan in oven. Turn peppers periodically, until they are charred/black on all sides.
Transfer roasted peppers and chilies to a bowl, and cover tightly with plastic wrap. Allow to cool completely. Once they have cooled, the skin is easily removed by rubbing your fingers over the skin. Peel, halve, remove seeds and continue with your recipe. Leftover peppers and chilies can be refrigerated for up to a week.
Handling spicy peppers and chilies – Wear vinyl or rubber gloves when handling spicy peppers and chilies. Avoid touching your eyes or sensitive areas of the skin after you have been working with the peppers. If you are handling extreme peppers, you may want to wear a double layer of gloves. Wash your hands thoroughly after you have finished, even if you’ve been wearing protective gloves.
PIRI PIRI CHICKEN
Photo by Gina Moore
SERVES 4–6
1 chicken, halved or butterflied (backbone removed and pressed flat)
Kosher salt
Freshly ground black pepper
½ cup piri piri sauce, store-bought or homemade (recipe below)
1 teaspoon grated ginger
3 scallions, sliced
Juice of ½ lemon
Season chicken with salt and pepper. Brush with half of the piri piri sauce. Sprinkle with ginger, scallions and lemon juice. Place in a sealed plastic bag, and let marinate in the refrigerator overnight or at least 4 hours.
On an outdoor grill or in a roasting pan under your oven’s broiler, cook chicken until temperature reads 180 degrees in the thigh and 165 degrees in the breast (about 40–45 minutes). As chicken cooks, turn occasionally, and baste with remaining sauce. Remove chicken from grill or roasting pan, and tent with foil. Allow to rest for 15 minutes before serving.
Piri piri sauce
2 tablespoons dried Thai chili peppers
¼ cup cider vinegar
5 cloves garlic
1 teaspoon smoked paprika (or ½ teaspoon cayenne for extra heat)
½ teaspoon kosher salt
1 tablespoon chopped parsley (optional)
¼ cup olive oil
Mix all ingredients except oil in a food processor until smooth. (Parsley is optional; using it will result in a greenish-colored sauce.) Once sauce begins to get smooth, drizzle in oil slowly while machine is running. Once all is incorporated, put sauce in a glass jar, and let stand at room temperature for up to a day. For longer storage, seal in a jar, and keep in the refrigerator up to a month.
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Recipe tip
Handling spicy peppers and chilies – Wear vinyl or rubber gloves when handling spicy peppers and chilies. Avoid touching your eyes or sensitive areas of the skin after you have been working with the peppers. If you are handling extreme peppers, you may want to wear a double layer of gloves. Wash your hands thoroughly after you have finished, even if you’ve been wearing protective gloves.
SAUSAGE-STUFFED JALAPENO POPPERS
Photo by Karen Hermann
SERVES 24
1 pound bulk chorizo sausage (or your preferred sausage)
1 teaspoon minced garlic
1½ cups shredded four-cheese blend
½ teaspoon ground cumin
½ teaspoon ground oregano
Pinch crushed red pepper
1 tablespoon chopped cilantro or parsley
½ teaspoon lime zest
Kosher salt (optional)
12 large jalapeno peppers, halved, seeds removed
Sour cream or yogurt (optional)
Preheat broiler. Position rack in middle of oven. Line a rimmed baking pan with foil.
In a medium skillet over medium heat, cook sausage until brown, breaking into small pieces. Add garlic, and cook an additional minute. Drain on a paper-towel-lined platter, and cool. In a medium bowl, mix together cooled sausage, cheese, cumin, oregano, crushed red pepper, cilantro and lime zest. Add salt, if desired, to taste.
Fill each jalapeno half with about 2 teaspoons of the sausage filling. Place stuffed jalapenos on prepared baking sheet, and place under the broiler for 8 minutes, or until peppers are browned and cheese is melted. Watch closely to prevent burning. Allow to cool slightly. Serve with sour cream or yogurt.
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Recipe tip
Handling spicy peppers and chilies – Wear vinyl or rubber gloves when handling spicy peppers and chilies. Avoid touching your eyes or sensitive areas of the skin after you have been working with the peppers. If you are handling extreme peppers, you may want to wear a double layer of gloves. Wash your hands thoroughly after you have finished, even if you’ve been wearing protective gloves.
FIERY CAJUN SHRIMP
Photo by Gina Moore
SERVES 4
½ cup walnut oil or grapeseed oil*
2 cloves garlic, minced
2 tablespoons Cajun, creole or blackened seasoning
2 tablespoons fresh lemon juice
1 tablespoon honey
1 tablespoon soy sauce
½ teaspoon crushed red pepper or chipotle pepper
1 pound shrimp, shelled and deveined, tails on
Lemon wedges, for garnish
In a 13-inch-by-9-inch baking dish, combine oil, garlic, seasoning, lemon juice, honey, soy sauce and crushed red pepper. Add shrimp, and toss to coat. Refrigerate at least 1 hour.
Preheat oven to 400 F. Bake until shrimp are cooked to opaque, about 8–10 minutes. Garnish with lemon wedges, and serve with crispy crostini slices.
* You may substitute olive oil for the walnut or grapeseed oil; the flavor of the dish will be slightly different.
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Recipe tip
How to make crostini – Slice a loaf of French bread on the bias into ½-inch-thick slices. Brush or spray on both sides with garlic-flavored olive oil, and sprinkle with chopped parsley. Bake at 375 F for 15 minutes, turning once.
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BELINDA SMITH-SULLIVAN is a chef and food writer who lives in Trenton, where she is a member of Aiken Electric Cooperative. She has a culinary degree from Johnson & Wales University and is certified in wine studies from the Culinary Institute of America in Napa Valley, Calif. Her articles have been published in several regional magazines and in her blog, “The Flying Foodie.”