I fixed the Ass kickin chili today for dinner, supper and a few more meals. I didn’t use all the Habanero pepper; hey someone else might like to try it.
I took a chuck roast, trimmed and cubed it. Then to freezer for a few minutes, ran it thru food processor. Think I might have trimmed too much fat off. Guess I’m use to the store ground crap. I also add some ground Chipotle pepper, more chili powder, which I think might have been too old. More black pepper and cumin.
I truly think it needed more fat. Anyway I wouldn’t have paid for the mix. It was a X-mas present. The ass-kickin cornbread was good. BTW I’m working on a knockoff of it. Got the dried bell pepper today.
