We love spicy foods! We wanted to do spicy right, so we took soup week into the soup-adjacent category, and made chili. Not just any chili, mind you, I made my famous chili verde. Read on!
Once again, we hit the Farmer’s Market to start things off. Our friends at Alvarez Farms grow quite the varied range of peppers – from sweet to hot and in every color of the rainbow! For this recipe, we selected two hatch chiles and a scotch bonnet. The scotch bonnet pepper is one of the hottest peppers around, coming in at over 100,000 Scoville units, over 20 times hotter than the humble jalapeño!
I started by roasting the hatch chiles and the tomatillos under the broiler. The broiling brings out the sweetness in the peppers and leads to chili perfection. Then, elephant garlic, garlic, and the scotch bonnet go into a dutch oven with a little bit of oil for a minute before adding the meat – in this case, a couple of packages of Beyond Meat strips. Once it’s all slightly browned, the roasted tomatillos and peppers go into the pot, which is then deglazed with some white wine and vinegar. Finally, a little bit of broth made from Better Than Bouillon no-chicken and a special ingredient goes in with the rest of the spices.
Let me tell you a bit about the rest of the spices in this recipe, since today’s post is all about being spicy. First, there’s a some cumin – the strong, earthy flavors anchor this dish. Next, we have Mexican oregano, which provides a subtle, floral undertone. Black pepper ties it all together with a sharp bite.
This was such a spicy dish, that we decided to cool things off with the side dishes. We had a package of cornbread mix from Cornbread Cafe, so I made some cornbread. Sarra had the great idea of adding squash blossoms to the cornbread, and it was pretty and delicious. I also roasted a couple of ears of corn…sweet, delicious corn.
It was a perfect dinner to end a great soup week. Tomorrow, we start cast iron week. See you then!