This is my Biohazard Chili.
You need to understand that this is an intensely hot chili. Please use all caution in the preparation of this chili if you choose to duplicate this recipe. Note below that my lab assistant is sacrificing his safety by very carefully slicing the extremely thin slivers of Jalapeno pepper needed for this recipe. Three of these slices are used - be careful not to exceed this recommendation. Brazing goggles and an idiotic expression are a must.
A hat that features a picture of a man wearing a hat is optional. Cool people own lab coats. With their names on them...
This is page 25 of my personal cookbook. I normally use a black pen in this book, but this time I chose green, just for this green chili recipe.
That is the recipe for my green chili or "Biohazard Chili." It uses a few more Jalapenos than my lab assistant had the intestinal fortitude to slice, certainly more than the slivers sliced above.
The recipe calls for 30-50 peppers. I've used as as many as 100 in a strong batch. Yes, this is a HOT chili. But it is more than just heat - it is a ton of flavor. Many people crank up the heat on a chili, and all you eat is liquid fire. This is HOT, but also has a depth to the flavor.
The first step in the recipe uses the potatoes (which you discard) to remove the salt from the ham base. It is the ham base that ads a unique flavor to this chili.
In the picture above I added the Jalapenos as I was slicing them to the pot that had the ham base in it after the potatoes were removed. All of that was transferred to the crock pot.
(Yes, that is bacon that found its way in to the recipe. After making Brigid's recipe apparently there was loose bacon getting into everything.)
This makes a hot but flavorful green chili. It is addictive.
I suggest serving it with corn chips, cheese, and sour cream.
Note: The TSA has banned flying with green chili.