Hey guys. If you are like me, and like spicy food to the point that you sometimes crave it, I’ve got a great dish for you to try. This is probably not the kind of thing women will like, so it’s a good dish to make for your buddies for an NFL Sunday or other get-together. And the cool thing is you can make it extra spicy just by making a few adjustments. And hey, there’s beer in it! Are you ready? Oh, by the way, this was originally published on Bullz-Eye.com’s Grub for Guys.
Here is what you’ll need:
2 Tbsp. olive oil
4 links pre-cooked smoked bratwurst (or 4-6 hot dogs)
2-3 poblano peppers (the dark green, oblong ones)
3-4 jalapeno peppers (fresh, not from a jar)
½ cup beer
¾ cup diced tomatoes
½ cup barbecue sauce
Hot sauce to taste
Salt and pepper
Heat the olive oil in a large skillet over low-medium heat. While that is heating, cut the peppers—slice off the top stem of the poblano, remove the seeds and membrane and slice thinly. Then slice the jalapeno carefully—first cut off the stem, and then cut into rounds. I like to do this and leave the seeds in for two reasons. One, it won’t burn your hands (though you still might consider plastic gloves), and two, the dish will be spicier with the seeds intact. Throw the peppers into the skillet and stir fry until lightly browned, about 4-5 minutes.
Then cut up the bratwurst into slices about ¼ inch thick, and add those to the skillet. Let them start to brown just a bit, maybe 2-3 minutes. Then pour in the beer slowly, which should loosen all the brown stuff at the bottom of the pan (if you use cold beer, you can drink the rest of the bottle). Add the tomatoes, barbecue sauce and hot sauce, then sprinkle with a bit of salt and pepper, and let simmer on low to medium heat for about 30 minutes or until the sauce starts to reduce and thicken.
If you want the dish to be really hot, try any combination of these tips….use a hotter hot sauce, use Ro-Tel extra spicy tomatoes (trust me, the stuff is nasty hot), leave the seeds in the jalapenos, and maybe buy a sausage that’s already spicy—I’ve seen some habanero chicken sausage that would work well for this.
That’s it…you might want to serve this with bread or crackers to help soak up the heat, or just let it burn your mouth and cool off those taste buds with a frosty, refreshing beverage of your choice.
Today as I was scouring the grocery store shelves, I wanted to try a chili that was a bit different. So Campbell’s Chunky Grilled Steak Chili with Beans caught my eye. Sure, Campbell’s isn’t exactly Hormel, but they do soup right, so how much could they mess up chili, right? Plus, the prospect of big chunks of steak sounded intriguing to me.
