Thread: Chile's Pot of Hormel Heresy

OK, I've always been pretty much a purist when it comes to chile... Meat & Chiles with a few spices.
I've sometimes made small allowances to accommodate my own and other's varying tastes.
Especially for chile cook-offs, e.g. tomatoes, beans, chocolate, onions, garlic and bell peppers for color.

Anyways, I digress...
Tonite I didn't have anything but what was in the house.
So I lit a few red candles, drew a pentagram and let the heresy begin.

1 can of Hormel chili, no beans... (forgive me)
1 can of pinto beans in chili sauce... (forgive me)
1 can of Rotel HOT with Habanero... (forgive me)
1/2 a can of whole sweet corn... (forgive me)

2 monster size sticks of Slim Jim 'Dare' Really Freakin Hot Habanero, cut 1/8" pieces.
This was fantastic and will go in my next cook-off pot, this was devilishly good and I will not repent!

1 fresh off the plant Habanero chile, minced... (small redemption)
1 small onion, diced
1 tablespoon of chile powder & crushed red pepper
1 teaspoon of garlic, dried/minced
Salt, cumin and lime

Heat some oil in the pot, toss in the onion, Slim Jim, Habanero and spices (hold salt), high heat till the onion is just opaque.
Add Rotel and corn, bring to fast simmer, letting the Rotel and corn absorb some spice.
Add salt/lime to taste.
Dump the Hormel and pintos in and simmer for a few minutes.

I ate mine dumped over a couple of deep fried, frozen Chimichangas, topped it all with shredded Colby Jack and cracked a couple of Mt. Dews.

Dang. That kind of sounds like the hangover cure #1. But good improvisation.

I got major heartburn just reading that.

You da man who put the "Gas" in "Gastrointestinal". I would probably love the taste, but couldn't stand what comes next, and next, and next.