Globull warming…

Yah, sure…

That’s why it’s in the 40s and raining in North Texas in MAY!!!

So since it was only us guys for dinner tonight, I pulled out an old recipe I had for Chili Colorado and fixed it with some good beef from our favorite butcher shop.

I got all most of the seeds out of the various peppers, cut the chili powder in half, and didn’t add ANY Cayenne pepper, but it STILL cleared all our sinuses (glad the ladies weren’t here, as they probably would have been sending me out for takeout).

I took this picture after I’d taken a couple of bites, so there isn’t as much meat as there was when I dished it up, but it was GOOD! Spanish rice, pintos with jalapenos, and tortillas finished the meal off.

Not any leftovers either, so I’m calling it a success… 🙂


Globull warming… — 21 Comments

  1. You’ll be gas powered today!! Keep warm up there in north Texas. When I lived in Lubbock county, I don’t remember a May that cool. We got the cool yesterday after thunderstorms on Thursday night.

    Thursday was prickly hot. High pressure, and super high humidity were awful down here in south Texas. I hate that mess… I was sweating with no effort at all….

  2. The chow looks excellent. Perfect for a winter’s eve. And the gas that results keeps you warmer.

    It’s not quite freezing here in Arizona this morning, but closer to freezing than warm. I guess that we need to embrace the coming ice age and wait for the glaciers to consume us… twelve years is all we have left.

  3. Currently it’s 48 and wet here in east Kansas. It could be worse I guess. A few years ago we had snow in May. I suppose it was global warming peaking.

  4. It’s 55° F here in Columbus, OH. Unseasonably cold.

    I tried all winter long, and I couldn’t get the global warming process to work. How do you get it started?

  5. Your cook’n looks pretty darn good from here. I made Death Chicken for dinner, and lunch, and dinner…

    91 and sunshine here in the PNW !

  6. That looks good. I have ground beef in the freezer to use, and will make a batch while finishing the frozen part of the last one. My recipe works better if I let the cheap beef simmer all day, maybe part of the night, so fat separates off and flavor and peppers, tomatoes begin to blend in. May leave some of the seeds in when crushing and grinding cayennes, because I could use a good sweat.

  7. Globull Warming… Saw a program about the strange semi-tropical fish that they are now catching just south of Alaska, and nowhere did the program mention that the undersea volcanic activity in the NW Pacific basin has massively increased. Must be all the plastic in the water warming the volcanoes up…

    Oh well, science to us is science with reproducible results. Science to them is mystical magic and just happens, maybe only once!

    Food looks good. Really good. I cook a pork roast with those Texas Pete hot peppers. Cut the top off, core it out and stuff with garlic, then insert into the pork. Nice and Warm. Leave any seeds or veins in, roast cooks by itself!

    • In the 80s I taught SCUBA diving.
      I had an older couple (50s?)in one class who had retired from a business in Washington that built floating oil rig platforms that he had designed.
      He told me of a colony of lobsters that were thriving near a thermal vent off of the Washington Coast. I never made it there to check it out.

  8. All- Thanks for the comments, PK- I used 4 Ancho, 2 Pasillas, and 4 guajillo chilis. Beans- El Nino is still running .8-.9 degrees above normal SST, so the warm water is STILL as far north as Washington State, thus the ‘strange’ fish up there.

    Posted from my iPhone.

  9. I enjoy a bit of spice now and then, but I am a firm believer that food should be enjoyed without pain. A tip on the tongue to test the hotness is enough for me.

  10. Chili Colorado is fine food if the beef is tender. It
    looks delicious from the photo. When it comes to
    Mexican, it can never be too hot but I did OD on two
    occasions. I once took a bottle of CaJohn’s Trinidad
    Scorpion Moruga sauce to a restaurant for use on a
    chili-size. You know you crossed a line when every
    bite is more painful than the last one. A little more
    than a year ago, I made plain bean burrito and used the
    same sauce. I felt like I was crapping flaming Napalm,
    and it took three days for my stomach to recover.

    I have already planted the 4 hottest species in the
    world and a Jalapeno. I expect to be bottling some
    nasty stuff soon and drying and vacuum sealing the
    excess peppers. Whoever I give them to will be warned
    to use them sparingly!

  11. Yow…that looks GREAT!

    Always been a huge fan of properly made chili.

    And while you’re shivering, we have 60* and partly sunny, expecting 70’s all this week.

  12. CP- It wasn’t painful, it just cleared the sinuses… LOL

    WSF- I wasn’t doing Florida again… 😀

    Leonard- You go right ahead! I had a friend in DC who did similar. TWO peppers he grew did 5 GALLONS of chili that was almost too hot to eat! 🙂

    drjim- Figures… sigh

  13. Well actually, it is average world surface temperature and don’t you dare respond to “you need to look at more data points” by suggesting that, given the heat capacity of air, it might make more sense to be measuring subsurface water temps, and weighting those heavily.

    And I can remember doing finals when an ice storm took out power, so this year is normal. December and May should totally have similar temperature profiles.

    In all seriousness, it is looking more and more like Osbourne’s essays on solar models were very timely.

    • Oh, so you were at Flat State U that year as well. I used to have an “I survived the ice storm exams” tee-shirt.

      The weather pattern down here seems similar to the 1970s. Those were tornado years. Yuck.

  14. Bob- Funny that you mention that, we were actually discussing both her essays and the Russian scientists models.

    Ed- It was ‘flavorful’, trust me! 😀

  15. Your post was inspirational. I chopped up some leftover brisket and tossed it into a pot along with a can of vegetable soup, added some onion and cayenne pepper, and am now enjoying.

  16. Txk for the pepper suggestions. I have dried anchos and poblanos from last year, to go with some cayennes. Pasillas sound good, but I’ll order seeds for them, no local source. Anything with Thai or ghost in the plant’s name gets skipped, out of respect for the remaining lining of the GI tract. A good, uh decongesting?, works fine.