The large number of raw jalapenos I consumed yesterday made for a painful day on a number of fronts (and on one behind. Are you familiar with Edvard Munch’s The Scream? That dude has nothing on me. Oooph.)
Perhaps some impartial third party can mediate an uneasy truce between the warring factions (that being my duodenum and the hot peppers). Maybe I could get the Swiss involved? Ah, but sadly, a flight to Geneva isn’t exactly in the offing- 1) airline bathrooms turn me into a frightened guttersnipe and 2) I doubt anyone would let me cook chili on the plane. Being viciously dispatched by an air marshal will likely crush my pinto beans. No European sojourn, no problem. I’ll settle for the next best thing- Swiss Steak- Chili Style.
1 lb beef steak, cut into chunks
1 T chili powder
1 t garlic powder
1 t paprika
1 t celery salt
¼ C flour
1 C chopped carrots
1 C diced white onion
1/3 C diced fresh jalapeno
2 C canned diced tomato
- Mix flour and seasonings.
- Coat meat with seasoned flour.
- Add meat, vegetables and tomatoes to a slow cooker.
- Cook on low for 8 hours.
Swiss Steak Chili. All with my pinto beans intact.
It is raining cats and dogs. I have yet to run today. 402 straight days of running and the chain will not be broken. Not by rain nor by jalapeno induced hyperkinesis. Ow.
Anyway, the Swiss stepped up with this chili. The ITP liked well enough not to lodge any audible complaints (clouds, silver linings, meals while holding down the mute button.)The Swiss Steak Chili was nourishing and not very spicy- only a 2.5/10 on the chili365 heat index. The meat was fork tender and the carrots were appropriately crisp and delicious. It is just the right stew to fuel what promises to be a real soaker of a training run.