Chocolate-Chipotle Chili is Alliterative, Awesome Chili

There's almost no way to make chili photograph well. Obviously, alliterative foods are the best foods. Such is the case with a recent creation: my Chocolate-Chipotle Chili!

Sometimes, the dishes I feature here at Hungry Sam seem to constitute a survey of "how to make awesome reasonably healthy food when you're broke." ("On a budget" is such a cliche. Besides, aren't most people, rich or poor, "on a budget" of some sort? Even a badly thought-out, credit-heavy budget?)

Chili is the perfect, ultimate, ideal "awesome reasonably healthy food for when you're broke." (So many adjectives!)

Now, I know you're already aware of my chili fixation (See my posts/recipes for Pumpkin Turkey Chili and Epic Turkey Bean Chili), but this is really something special. That's because this time, I thought to myself, "how can I make chili even more hardcore and decadent while adding more ANTIOXIDANTS!?!?" Because these are things I think.

The answer sprang to mind at once: I should use chocolate!

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'Tis the Season for Pumpkin Chili! (And Whole Wheat Irish Soda Bread)

The official food of the month of November -- as prescribed by immutable, universal laws set down before time began -- is pumpkin chili. Incontestably so. 

 

"Your authority to make such a claim?" you may ask.

And I won't respond. 

Besides, it's obvious. Chili -- warm, thick, hearty; pumpkin -- spicy, earthy, colorful. It's a potent combination. 

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Enough Habañeros to Kill a Reasonably Small Army

I've always thought of the habañero pepper much as I do the jaguar or great white shark -- they're all pretty to look at, rather dangerous, but not really my problem. 

Sure, I had a run-in with habañeros in high school, but I foolishly sought that out (when you don't know what these chilies can do, a recipe for habañero salsa with equal parts chilies and tomatoes doesn't seem so problematic). Sure, habañeros are hot, but I'm just not going to stumble across these piquant little fireballs in my sheltered, everyday American life.

However, during my time in Mexico, I had to actively avoid habañero peppers. Perhaps one in three of my meals came with a roasted habañero chili on the plate, whether as garnish or an integral part of the meal I'll never know, because my Spanish language education (generally adequate for my Yucatecan adventure needs) did not cover the word for garnish (it appears to be "guarnicion").   

Moreover, I came across this impressive stand at el Mercado Municipal in the city of Mé rida:

It hurts just to look at. Also, the price is five pesos per bag -- about 38 cents. Cheap!

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