Apocalypse Chili Recipes

APOCALYPSE GHOST CHILI POTATOES

Apocalypse Ghost Chili Potatoes image

Ghost chilis (or bhut jolokia) are the HOTTEST in the world. On the scolville scale they measure at over 1 million (whereas the jalapeno rates at about 2,500 - 5,000 in comparison). In India they are even used in the military as an ingredient in tear gas! There is nothing I won't try, so I HAD to try these. Directions are to...

Provided by Monica H

Time 55m

Number Of Ingredients 13

Ingredients

1 ghost chili / bhut jolokia
4 large potatoes
1 large yellow onion
1 1/2 grated sharp cheddar cheese
1 c roughly chopped cotija cheese
1/4 c parmesan cheese
2 c heavy whipping cream
3 Tbsp olive oil
2 tsp kosher salt
1 tsp garlic powder
1 tsp pepper
1 tsp old bay seasoning
1/2 c bacos (optional)

Steps:

1. Preheat oven to 400*
2. Using tongs, carefully remove one of the ghost chilis.
3. Place chili in bowl and cover it with warm water. Use a knife to carefully score the chili, letting out some of its seeds. Set aside.
4. Roughly dice and slice up the potatoes and onion. Place in baking dish and mix in the olive oil and all the spices.
5. Carefully discard the chili from the water. While protecting your hands, pour the water over the potatoes and use a spatula to mix it in.
6. Warm cream in small pot. Once it just begins to boil, turn off heat.
7. Place cheese on top of potatoes and sprinkle bacocs (optional) on top.
8. Pour cream over the whole dish.
9. Bake for 40 minutes at 400* or until dish is bubbly, cheese is browned on top and potatoes are tender. ** Important to let it stand about 10 minutes to thicken, before serving.

APOCALYPSE CHILI

Apocalypse Chili image

A pretty darned good rendition created by my husband. Slightly spicy, but not too much for us lightweights.

Provided by Sandi From CA

Categories Meat

Time 1h13m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs ground beef
1 1/2 cups water
14 ounces diced tomatoes
7 teaspoons cumin
1/2 cup chili powder
2 teaspoons paprika
1 tablespoon dried onion flakes
1/4 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon flour
1/2 teaspoon salt
1 teaspoon beef base (I use Better Than Boullion)

Steps:

Brown and drain ground beef.
Add water, tomatoes, cumin, chili powder, paprika, onion flakes, garlic powder and pepper. Simmer, covered, for ½ hour stirring occasionally.
Make a roux from the flour and a bit of water....start with 1 tablespoon and increase to a thick but pourable consistency. Add roux to chili. Cover and simmer for an additional 20 minutes. Chow down, toots!

Nutrition Facts : Calories 394.7, Fat 25.2, SaturatedFat 9.2, Cholesterol 102.8, Sodium 549.9, Carbohydrate 13.2, Fiber 5.2, Sugar 3.7, Protein 30.7

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