Ingredients:
- 3 Magic Plant Farm’s Carolina Reaper Dried Pepper Pods
- 1 Drop Peppers of Key West Black Caesar’s Weapon’s Grade Hot Sauce
- 4 cups chicken broth
- 1 small onion, chopped
- ½ of a jalapeno, minced (optional, for more heat)
- 2 teaspoons Dried oregano
- 1 1/2 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked Paprika
- 2 ½ lbs stew meat or cubed beef shoulder/butt roast*
- Salt and pepper
- 3 Tablespoons flour
- 2 Tablespoons oil
- 1 bay leaf
- Juice from 1 small lime
- Cornstarch slurry (1 Tablespoon cornstarch mixed with 1 Tablespoon water)
For or serving (optional):
- Tortillas, , corn or flour
- chopped fresh Cilantro for garnish
- Sliced radishes
- Mexican rice
Directions:
- Remove meat from fridge and cut into ½ inch cubes. Set aside.
- Remove the stems (and seeds if you want, for milder heat) from the Magic Plant Farm’s Carolina Reaper Dried Pepper Pods – while rinsing them under cold water.
- Bring to a boil, then reduce heat and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the meat. Season on all sides with salt and pepper and sprinkle with flour.
- Add oil to a skillet over medium high heat.
- Once hot, add meat and cook until browned on both sides. Depending on the size of your pan you will need to do this in a few batches to keep from overcrowding.
- Remove meat to a plate and set aside.
- Add onion and jalapeno to the pan and sauté for several minutes.
- As the onions cook, pour the softened peppers and the broth into a blender.
- Add the sautéed onion and jalapeno and blend until smooth. Set aside.
- Return browned beef (and accumulated juices) back to the pot.
- Strain the chili sauce from the blender through a fine mesh strainer, into the pot.
- Add oregano, cumin, paprika, garlic powder, Peppers of Key West Black Caesar’s Weapon’s Grade Hot Sauce and stir well. Add bay leaf.
- Bring to a slow boil, then reduce heat to low, cover and simmer for about an hour, or until the meat is very tender.
- Uncover and stir in lime juice and cornstarch slurry.
- Cook for a few more minutes, until the sauce has slightly thickened.
Serve as a stew with tortillas for dipping and a side of Mexican rice and beans.
