Habanero Sculpin Chili

Fall is here...  A cold front is on the Northern frontier.  Time to make Chili.  A friend gave me a bottle of Ballast Point Habanero Sculpin IPA.  I don't usually drink IPA, but thought yeah if its got some Habanero in it, Fuck Yeah!  Its really good, doesn't have an overbearing heat.  I'm impressed...

So I decided to make Chili with it.  The alcohol distributes the flavors of the Habanero and Tomatoes, plus the yeastiness of Beer works great with Chili.  I'll start with my usual Chili mix, which is chunky vegetables like Tomatoes, Onions, Jalapenos, and Garlic.  I usually use Carroll Shelby's Chili kit, its a ICS Award Winning Recipe, then embellish it with what I like.

I brown both Beef, and Pork, a pound of each, then start adding the Veggies, Sea Salt, and the dry spices from the Chili mix.  This has to simmer down a while to get the flavors to meld together correctly.  In the meanwhile I tried the Habarneo Sculpin IPA, and was rather pleased with it.  So I continued sampling the IPA, and a little more...

Unlike the IPA, I like my Chili Hot!  Light your Skull on Fire Hot!  So were going to add five fresh Habanero Chiles.  I have already added Jalapenos, Chile Powder, Cayenne Powder, and some Red Chile flakes.  This Chili is around a Quarter Millon Scovilles, and that is about perfect for me.  I might need some Sour Screams to cool me off a bit.  Overall the Habanero Sculpin is 4.5 Starz, and my Habanero Sculpin Chili has yet to be judged.  Here's shot of the Chili simmering...

Yeah, I think its a winner...  I made a Habanero Pico de Gallo this morning, and the Chili is hotter.  That is good for me because the pain in my mouth distracts me from my other pains, and that is a good thing.  I'll see if the other ChileHeads I know feel the same...