NOT SO BORING CRICKET CHILI
To me chili in general is just chili. So If you’re gonna do it, do it right, right? Do it with me. Sorry, had to put that in there!
~ R.I.P. George Michael
Do NOT buy chili powder! Make it yourself. You want to set yourself apart as a chili master…make your own spice! That 10 year old opened package you have in your cupboard … please throw that out! Great reference.
SO WHAT MAKES MINE SO SPECIAL?
Coffee? After you grind up the chile powder and then add coffee you’ll get why this makes it one of my special ingredients.
Chocolate? This isn’t really all that new to chili. But it’s that little thing that can make a big difference. Careful though! You’re going to want to take your foot off the gas peddle. Adding too much will make your dish taste really bizarre and not in a good way! I like 70% cocoa powder.
Tequila!! That’s right! Give your chili a little splash of fun! It doesn’t matter if you use Gold or Silver since you’re adding it to food the Tequila Aficionado’s won’t know the difference.
Cricket Flour? The star of the show! By giving up beef in your chili you need an alternative for the needed protein! You won’t believe how much of a punch this delivers over beef in both protein and vitamins. Check out this fun interactive page from Entomo Farms.
Print Recipe Cricket-Chili
If it makes you feel better go ahead and dry-roast your whole spices first in a pan. Personally I think it has no value enhancing the flavour, if anything you risk burning and you will modify the original attributes. I will admit when the spice hits the pan with some heat you can smell it more intensely...maybe that's the only value.
Depending how hot you like it. Remove all the seeds, keep all of them or some. I use about 1/3 of seeds and toss into the pot.
Chop the peppers and put them into a grinder and bring to a dust.
Add all other spice items and mix. Put in a tightly sealed container or jar for up to six months.
On a medium-high pan. Add oil, then Onion, Celery, Red Pepper, Carrot and Garlic. Sauté till onions start to turn translucent.
Add in Chili powder and coat all the vegetables for about a minute then remove from heat.
Add all the other ingredients into your pot and simmer. Don't boil your chili....what are you British? lol
At some point you're going to need to start adding salt till you're happy with the results.
I like to use a blitzer in the chili just a little to get the visual look that I like. Or about 1/4 of your batch just put in a blender then return back to the pot is just as effective.
Add the Tequila if you so dare!
Let's say something goes wrong. Too much heat etc. Before you panic try adding 1 cup of sour cream to the batch, mix and taste. You will be surprised you just might save it!