Hangover Chili

Dice these things (or throw them in a food processor) and saute in a teaspoon of oil over medium/medium-high heat stirring frequently.

  • 1 small onion or 1/2 large onion
  • 2 serano peppers
  • 2 jalapeno peppers

Cook until soft and add a large teaspoon of minced garlic and a large teaspoon of minced chipotle peppers.  (Chipotle peppers can found in a can in the “ethnic food” aisle of your grocery store.  They keep approximately forever if stored in an airtight container.)

Add a shot of some sort of alcohol and use it to help you scrape up any bits that are stuck to the bottom of the pan.  (This is called deglazing.)  Beer, whiskey, and red wine all work especially well and you can be more generous with the beer and wine.

Reduce heat to low and add one 64 oz. can of tomato juice.

Drain and add one (14 to 16 oz.) can of each:

  • kidney beans
  • black beans
  • pinto bean

Pinto beans may be omitted and chili beans added in their place.  Do not drain chili beans.

Throw in several handfuls of frozen corn.

Add spices to taste.  These spices.  All of them.

  • crushed red pepper flakes
  • black pepper
  • cumin
  • seasoned salt
  • celery salt
  • cayenne pepper
  • 2 bay leaves

You could also throw some chili powder in there if you happen to have some on hand, but do not go out and buy it.

Turn heat up to medium-low/medium and sample after it’s simmered for at least ten minutes.  Adjust spices as needed.

Simmer, but do not bring to full boil, for at least another 20 minutes.

Eat with crackers and cheese.

Notes:
The spicier it is the more effective it will be at curing your hangover…and clearing your sinuses.  The Scoville Scale can help you decide which peppers you want.

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One thought on “Hangover Chili

  1. Pingback: Beer Bread | Yay, food!

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