Well, there’s the ingredients for the pot of lazychili (yes, modifications are quite allowed) that I made for the potluck thing at work tomorrow. I hope people like it… It’s pretty damn spicy.
One thing I learned is that the cactus should be cut up before putting it in the chili. Towards the end of the cooking I realized that it would be too stringy, so I stirred as many pieces of cactus (as possible) to the top, pulled them out with a fork, then chopped them and put them back in. Oh, and cactus has a texture somewhere between a nicely cooked green bean and perfectly cooked bamboo shoots. And it comes soaking in a thick vinegar sauce with herbs and onions and a pepper. I pulled out the pepper and onion before dumping it in the pot, though, as I didn’t want those large pieces swimming around in there.
The only ingredients used above and beyond what you see above are a bit of cocoa powder (maybe 1 tbsp), some salt, and a large pinch of black pepper. Oh, and love. (No, not that kind of love. Sicko.)
I should probably note that the bottle of beer is my Rochefort 10 Clone (photo gallery retired) which, unfortunately, never carbonated. It’s very malty and alcoholic, though, and it goes really well in food. So I guess it’ll be relegated to the duty of a nice, malty, cooking beer. Oh well…
Anyway, that’s the lazychili. And here is a photo of the lazychili in the pot, just as it was starting to boil.
UPDATE: I should probably mention that the shotglasses each contain one shot of this tequila. From the chili kit I only used the powder, along with another 2 tbsp or so of some leftover McCormick chili powder I had. Oh, and the chipoltes were chopped up pretty finely. And the obscured Bush’s can contains white kidney beans.