Ghost Pepper Chili  

Pinto Beans - cooked                      0.66        qt

Mirepoix                                           1              c

Bay Leaf                                           1              pc

Pasilla (poblano)                              90           g

Jalapeno                                          67           g

Beef - ground                                  1000       g

Tomato – can, diced                        1000       g

Onion - diced                                   175         g

Garlic- - minced                               35           g

Ghost Pepper - minced                  4              g

Green Bell Pepper - diced             175         g

Cumin                                               7              g

Oregano                                           2.5          g

Chili Powder                                     8              g

Cilantro                                            7.50        g

Lemon Juice                                    0.25        ea

Lime Juice                                       0.25        ea

Soak beans in cold water overnight                         

Drain Beans, add to pot, cover with water            

Add mirepoix and bay, bring to simmer, adjust seasoning, simmer until tender,                  

Drain beans and set aside

Toss pasilla and jalapeno in oil and salt, roast in 500 F oven until lightly charred                  

Remove to bowl, cover with plastic wrap and let steam 20 min                   

Peel skin and dice, keep seeds with peppers

Brown beef in batches add to a pot                         

In same pot, sweat onions, garlic, ghost peppers, and red peppers                           

Add roasted peppers, diced tomatoes, and beef

Add herbs and spices                     

Stew for 30 min, add citrus juices, adjust seasoning with salt and pepper