Some Like it Hot

by zydecopaws on July 16, 2012

Last night’s dinner conversation revolved around how we would describe different levels of food spiciness, prompted by what I would refer to as a pot of “quick chili” made from a combination of fresh, canned, and leftover ingredients cooked up in a Dutch oven on the BS Keg in less than an hour. And yes, there was both ground beef and leftover chopped pork in this batch.

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When it comes to chili, I don’t win any awards (mainly because I don’t enter any competitions), but the only complaints I ever receive is that it is often too much for those with tender palates. Which is no one in our household; we all burnt ours out years ago. Anyone who has been around here long enough should realize by now that cayenne pepper is a staple around our house and finds its way into all sorts of dishes.

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This batch was definitely NoBob level at the least, and certainly reached the point where Pigdog breaks out in a sweat just smelling it, but would still eat it with tears running down his face. My kids commented on it being a bit hot, so I’m going to assume it was up there on the scale. In spite of that, there was very little left for lunch today.

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