Secrets, salsa, and some smokin' hot chili

Helloooooo, everybody! The Fresh Pioneer is back and I'm got a few tidbits for you. Nothing like that delicious peach cobbler. YUMMMY!
Now I can't wait for peaches!
 I thought I'd do chili today because it's getting warm here (90F) and for several months I won't want to go anywhere near a hot dish of food.
Ok, that's a lie.
I won't want to go anywhere near a hot stove. So, now's the chance to have that last bowl of comfort food before we all live on popsicles and iced tea for the summer.

 So, the first thing... confession. We Catholics are big on confession. We really think it does the soul good to beg pardon from God and the community. So...

That is indeed a cinnamon roll. For the woman who is not eating sugar. *sigh* And covered espresso flavored frosting. It was so good. And I feel better for sharing my failure with you. I promise to avoid sin and any opportunity to sin, amen! :D

 

The next order of business involves lots of homegrown tomatillos. I know Mindy made salsa but that was the TEXAN way! :D This is the... Munoz way. Anyway, tomatillos are small green tomatoes. You can find the larger ones in grocery stores or you can grow your own. Be careful, like cherry tomatoes they multiply year after year, reseeding, until your garden looks like a tomatillo farm.

  So, here are some before the skins are soaked and removed.

                           
Place on a hot plate (tortilla warmer, calendar, or even in a frying pan) and roll them until they start to blacken. Think of this like grilling. Brings out that deep, roasted flavor.

A handful of dried chili de arbol and give them the same treatment. Be careful. This is about the same as spraying a can of mace in your house. I usually make the kids go outside when hubby starts this step. You can just open a window.

Into the blender. Add salt to taste. A little lemon juice.

Oooo! Baby poo! Seriously, this stuff is addictive. Burn your face off hot but still you want more.

Now we need some easy chili:

Yes, that's a big can of chipotle peppers. Don't be afraid. Just open 'er right up.

I like chipotle flavoring (which is just smoked/grilled Anaheim peppers, really) but not so fond of the sludge from the can so I rinse mine. Mmmm. Looks like something out of a medical textbook.

Mash, chop, squish, dismember. You don't want anyone to get a big piece of chipotle in their chili.

Somehow I missed the picture, but combine

3 cans of kidney beans,

2 cans of diced tomatoes,

4 cups of water,

one chopped onion,

2 lbs ground hamburger if you have it

and a package of chili flavoring in a pot.

Add the chipotle. Remember this is easy chili.

Secret ingredient time! Two Tbs cocoa powder and 2 Tbs oil. Mix well. Add to the chili. You won't regret it. Plus, doesn't everybody need more chocolate??

 

Hmmmmmm. Smokey chili, deep dark flavor. And let the crazies add the home made tomatillo salsa for extra burn-your-face-off flavor!

So, I hope everybody's gearing up for summer! I'm up to my eyeballs in projects. Here's a peek at one. My digital baby is now in print. The proof copies arrived. And she's soooooo pretty! A little heavy at 471 pages but you know those fat babies are the sweetest!

 In a few weeks I'll do a cover reveal of the 2nd in the series. I'm keeping the cover deep under wraps for right now (like a state secret, ya know) but 'Emma, Mr. Knightley, and Chili-Slaw Dogs' makes me smile every time I open the file to see if it's really there!

  Until next time, dearies!