Chili Stuffed Chiles- Day 49

It is time for me to conquer at least one of my fears. No, not sock puppets, as I’ll need additional counselling before I am able to face down that terror. I refer to stuffed peppers. As a youngster, if stuffed peppers were in the offing, I conveniently forget to come to the table. There was nothing redeeming about these peppers, they were eerily squishy, they reeked of vegetal death, and they were filled with debris that could easily have been misconstrued as frog innards. I’m not one for positive reflection and visualizing outcomes, and deep breathing. It’s all hippy B.S. The best way to overcome your fears is to make chili out of them. (Hear that blasted sock monkeys?)
Today’s chili is a two part affair. First you must make the chili, Grasshopper. Second you stuff the chili inside Anaheim chiles. The one ticklish part of this exercise is that I will be using pepper in the chili, meaning that I am cutting up one pepper and stuffing it inside another pepper. As ghoulish as this may sound, it is by no means at the level of sadism that oyakodon represents. (Oyakodon “the parent –child dish” is a Japanese dish which includes both the chicken AND the egg- disquieting, dare I say genocide?)

½ pound pork sausage
½ t powdered garlic
2 t chili powder
¾ C green pepper, diced
1/3 C vegetable juice
1 t Sriracha sauce
1/3 C spicy pickled carrots, diced
1/3 C white onion, diced
1T brown sugar

Cook the pork sausage until done, drain.
To the sausage add the remaining ingredients, simmer for 15 minutes.
While the chili is simmering, prepare the chiles:

Remove tops from 5 Anaheim chiles. Save the tops and remove all seeds.
Poke a few hole in each chile.
Stuff the chiles with chili and place the tops back on.
Roast for 15 minutes at 450.
Turn and roast an additional 10 minutes.
Serve with rice.

Before the stuffing

Before the stuffing

Chili stuffed chiles

Chili stuffed chiles

Tasting notes:

I’d have to say that the ITP was pretty stoked about what they called “inside out chili.” As it turned out, it was a degree or two too spicy for their palates. The spicy culprit was likely the combination of the sriracha, the seasoned sausage, and the spicy carrots. The Anaheims themselves are quite mild. The senior ITP and I enjoyed them quite a bit and scarfed down the extra chili in no time. This was a winner and I am certain far better than the stuffed peppers of my youth that I never did bother to try. Remember kids, if you conspire to conquer dread, simply make it into chili.
Here’s to hoping those sock monkey’s take a bath before I find them. Nothing worse than eating a bowl full of ( albeit seasoned ) dirty socks.

This entry was posted in sausage, strange chili, vegetables and tagged , , , , . Bookmark the permalink.

2 Responses to Chili Stuffed Chiles- Day 49

  1. Pluim says:

    The peppers you refused to eat as a child were probably very good. These look good also. Love the picture of your inside out chili!

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