To maintain my newfound title, I present my recipe from yesterday: Inyoface Vegetarian Chili
Giant Sea Bass!
-chop and saute in olive oil 1 whole habenero and 2 mid-size white onions, add as much garlic as you like (lots)
-add big can of chopped tomatoes (in water), 1 can pinto beans, 1 can black beans (no draining)
-add lots of pre-cooked lentils
-add 2 small cans diced green chilis
-add lots of diced pickled jalapenos, like 2+ cups*
-add 1/2 pint of dark beer (Jubelale, a good porter, Newcastle, etc)
-bit of salt
Cook for a while, until everything seems happy. Strain off and blend ~1/4 of the solids, mix back in, cook a little longer. Eat with a few puffy flour tortillas. Sweat.
*Pickled jalapenos are one of my favorite things in the world. This earns it’s name.
4 responses to “Giant Sea Bass!”
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Sir Ion Chef: Please make sure to give my darling “wuss” options when it comes to ‘spice’ and ‘inyoface-ness’, as my tummy can’t take it!!!that soup was GOO OOO OOOOODDDDD.;-)jj
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Noted for the future. This one doesn’t lend itself, I’m afraid.
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The Ivan the Terrible Stout looks good. Where do they get the oak barrels? Just for accuracy know that it ain’t bourbon if it ain’t from Kentucky.
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I cannot testify to the source of the barrels. Dave Nice educated me last year to our version of appelation.
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