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Exotic "Blood Stains in my Underwear" Caribbean Fusion Chili
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A picture of Exotic "Blood Stains in my Underwear" Caribbean Fusion Chili.

Exotic "Blood Stains in my Underwear" Caribbean Fusion Chili

Scott L. Gresser
Scott L. Gresser @Chef_Scotty_G

I am a huge chili head. I also love using unlikely ingredients and fusion techniques to make really flavor packed chilies. This chili uses Peruvian manzano peppers along with ghost peppers and habenero chilies to make an incredibly spicy and flavorful chili. I developed this South American and Caribbean influenced chili for my Haitian friends in Orlando. They truly loved it. I also served this at a Jamaican wedding reception where I was the hero for a night!

I am a huge chili head. I also love using unlikely ingredients and fusion techniques to make really flavor packed chilies. This chili uses Peruvian manzano peppers along with ghost peppers and habenero chilies to make an incredibly spicy and flavorful chili. I developed this South American and Caribbean influenced chili for my Haitian friends in Orlando. They truly loved it. I also served this at a Jamaican wedding reception where I was the hero for a night!

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Exotic "Blood Stains in my Underwear" Caribbean Fusion Chili

Scott L. Gresser
Scott L. Gresser @Chef_Scotty_G

I am a huge chili head. I also love using unlikely ingredients and fusion techniques to make really flavor packed chilies. This chili uses Peruvian manzano peppers along with ghost peppers and habenero chilies to make an incredibly spicy and flavorful chili. I developed this South American and Caribbean influenced chili for my Haitian friends in Orlando. They truly loved it. I also served this at a Jamaican wedding reception where I was the hero for a night!

I am a huge chili head. I also love using unlikely ingredients and fusion techniques to make really flavor packed chilies. This chili uses Peruvian manzano peppers along with ghost peppers and habenero chilies to make an incredibly spicy and flavorful chili. I developed this South American and Caribbean influenced chili for my Haitian friends in Orlando. They truly loved it. I also served this at a Jamaican wedding reception where I was the hero for a night!

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Ingredients

6 hours
10 servings
  1. 2.5 lbscountry style ribs deboned, and cut into 1 inch cubes
  2. 4 ozhoney 8 limes and 1 lemon. 2 oz chicken base
  3. 1lbs. Smoked pork neck bones
  4. 1 pintpeanut oil
  5. I pint of beer and 6 cloves of minced garlic
  6. 1 tablespoonroasted and finely ground cumin seeds
  7. 3 lbsflank steak cut into 1 inch cubes
  8. 2.5 poundsboned leg of lamb cut into 1 inch cubes
  9. Home made jerk seasoning wet rub to marinate the lamb
  10. Home made chili seasoning wet rub to marinate the flank steak
  11. 10chipotle, 10 pickled cherry peppers n 3 oz pork base pureed
  12. 6manzano peppers, 6 rehydrated ghost peppers, 10 habeneros
  13. Deseed the peppers
  14. Tomato flavored knorr base 2 oz. Beef flavored base knorr 2 oz
  15. 30scallions sliced leaving 3 inches of green tips to discard
  16. 8 ozsoaked, cooked and drained pigeon peas
  17. 4 ozsoaked cooked n drained kidney beans
  18. 4 oz.Garbanzo beans soaked, cooked n drained
  19. I bunch cilantro minced. Add as garnish
  20. I teaspoon allspice.5 teaspoon cinnamon
  21. I tablespoon ground roasted coriander
  22. I pound of minced bacon fried crispy
  23. 16 oz36-40 peeled shrimp
  24. 4mangoes diced, 3 cans diced tomatoes and 2 diced papayas
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Steps

6 hours
  1. 1

    Jakaard all meats. Add the selected meats to their respective wet rubs. The chipotle and cherry pepper puree is the wet rub for the pork. Mix well! Make sure the meat is well coated with the respective wet rubs. Marinate for 2 days in freezer bags.

  2. 2

    Soak the dry beans for 24 hours, Cook thoroughly and rinse the beans then set them aside. Rinse any canned beans n set them aside.

  3. 3

    Dice the fruits manzano, habenero and rehydrated ghost chilies. Discard the seeds.

  4. 4

    After 48 hours of the meats' marination. Heat the peanut oil to 450 degrees in a huge pot. Drain n pat dry the cubed and marinated meats. Gently add, 1 piece at a time to the oil. Deep fry until the malliard effect has caramelized the meats. Strain off the oil and set on a raised draining rack to drain. Discard the used oil.

  5. 5

    In a big pot, put everything EXCEPT the cilantro and wet rubs in and simmer on low for 4 hours. Add more beer if necessary.

  6. 6

    Your kitchen should smell like a jamacain pub in an hour.

  7. 7

    Add all of your pureed, wet rubs together and heat in a separate pot until it boils for 5 minutes. This kills any bacteria. Remove from heat and strain with a wire strainer and spatula. Rinse out your blender and puree again.
    Now strain it again. Add the juice of 8 limes and 1 lemon.
    Add the honey. Puree and strain one last time.
    This sauce can be used as a General purpose hot sauce for other foods OR to add more heat to this chili in case you are insane. Throw away the solids.

  8. 8

    Turn off the heat on your chili. Let it stand for 30 minutes, stir it well and serve it in 10 bowls using a ladle. Garnish with the fresh cilantro...

  9. 9

    Prepare to have your mind blown. Now change into a fresh pair of black underwear into which you have placed a heavy duty panty shield. Or simply don a pair of Depends undergarments. This meal is well known for causing incontinence. There is nothing more amusing than a group of adults, wearing diapers and eating Chili..

  10. 10

    Now is a good time to apply a preventative coating of preparation H on your nether regions. NOW WASH YOUR FILTHY HANDS 3 TIMES. apply hand sanitizer. Everyone needs to have their own tubes of preparation H!!!!

  11. 11

    When your bowl of chili has cooled enough to eat... Consume it slowly, savoring the exotic flavors and textures. Feel your taste buds explode in ecstatic bliss as you eat. This meal goes great with cold beer or pina coladas. Make sure u have a cry towel handy.

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Copied!

Scott L. Gresser
Scott L. Gresser @Chef_Scotty_G
on April 10, 2021 19:55
Hi! I am a disabled/retired Chef with over 35 years of kitchen experience. I have worked at over 70 hotels, hospitals country clubs, resorts and restaurants. I also had my own catering business. my passion for cooking defies the laws of physics...
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Comments (14)

Scott L. Gresser
Scott L. Gresser @Chef_Scotty_G
April 10, 2021 21:42
Now Danny G. Refuses to eat anything even remotely spicy.
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