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Fizban’s Fireball Chili
https://youtu.be/-urFNSofYtU
Join me as I make Fizban's Fireball Chili - From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere.
You can buy Leaves from the Inn of the Last Home here: https://amzn.to/3FOuL2J
From Tika’s Cookbook
Fizban's Fireball Chili
"I have a really wonderful spell - Fireball. Now. if I can, just remember how it goes” - Filban
Tasslehoff Burrfoot supplied us with this recipe and the story of how it came about. It seems that he and the befuddled old wizard were traveling from Huma's tomb to the Council of Whitestone when they ran out of provisions. After several hungry days of watching Fizban attempt to conjure up something ("Hamsandwichi! Did that work? No, well…”), they came upon a cow grazing in a field of peppers. As the two later explained to the irate farmer, Fizban mistook the cow for the Queen of Darkness and blasted her.
When the mistake was discovered ("Bless my hat. It really was a cow!"), Tas declared it best to eat the evidence. ("Sinful to let it go to waste.") "The Queen can cake any form, you know,” Fizban was heard to cry as the village constable hauled him away.
This is a recipe about which it must be said, "If you can't stand the heat , stay out of the line of fire." Not to be confused with chili made with beans and hamburger, this is a meat entrée for those whose tongue, esophagus, stomach, and intestines are truly prepared for combat.
* I pound beef* 2 tablespoons flour
Marinade:
* 1 teaspoon Worcestershire sauce (tip of tongue)* 2 tablespoons paprika (center of tongue)* jar tabasco sauce (back of tongue)* ½ teaspoon Chinese hot oil (smooches things out)* 2 teaspoons crushed red pepper (explosion!)
Prepare marinade; mix thoroughly. The effect of the marinade, for those brave enough to taste test it, should be a sensation of heat running along the tongue, culminating in an explosion at the back of the throat. If the sensations seem uneven, feel free to balance them.
Trim fat from beef and save. Cube beef into 1-inch squares; marinade in sauce 8 hours to 2 days in refrigerator. The longer the beef is marinated, the more shredded it will become upon cooking.
If you wish the beef to remain cubed, marinate less than 24 hours; overnight is sufficient. After meat has marinated, place it and marinade in pot or dutch oven over low heat for 2 hours. Stir occasionally co keep meat from sticking to bottom.
Rend fat to liquid in frying pan over low heat to use in a roux. If beef is too lean co produce 2 tablespoons of liquid fat, bacon grease or lard may be used instead; mix thoroughly with 2 tablespoons of flour.
After meat has stewed sufficiently, remove I cup of liquid from pot. Add liquid slowly to roux, blending thoroughly with whisk. Pour thickened sauce back in with meat and remaining juices; blend. This method will tend to shred meat more. Transfer to serving bowl.
Alternate sauce preparation: Strain all juices from meat. Slowly add juices to roux, blending thoroughly with whisk. Place meat in serving dish, and pour thickened juices over the cop.
Each helping of meat should be served with a wedge of fresh lime to be squeezed over the meat mixture and a large dollop of sour cream to aide in the recovery of the ton...
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By DragonLance Saga
4.1
99 ratings
https://youtu.be/-urFNSofYtU
Join me as I make Fizban's Fireball Chili - From Tika’s Cookbook for the first time! This is a recipe from Leaves from the Inn of the Last Home sourcebook, originally released in 1987. The recipes are compiled by Tika Waylan Majere.
You can buy Leaves from the Inn of the Last Home here: https://amzn.to/3FOuL2J
From Tika’s Cookbook
Fizban's Fireball Chili
"I have a really wonderful spell - Fireball. Now. if I can, just remember how it goes” - Filban
Tasslehoff Burrfoot supplied us with this recipe and the story of how it came about. It seems that he and the befuddled old wizard were traveling from Huma's tomb to the Council of Whitestone when they ran out of provisions. After several hungry days of watching Fizban attempt to conjure up something ("Hamsandwichi! Did that work? No, well…”), they came upon a cow grazing in a field of peppers. As the two later explained to the irate farmer, Fizban mistook the cow for the Queen of Darkness and blasted her.
When the mistake was discovered ("Bless my hat. It really was a cow!"), Tas declared it best to eat the evidence. ("Sinful to let it go to waste.") "The Queen can cake any form, you know,” Fizban was heard to cry as the village constable hauled him away.
This is a recipe about which it must be said, "If you can't stand the heat , stay out of the line of fire." Not to be confused with chili made with beans and hamburger, this is a meat entrée for those whose tongue, esophagus, stomach, and intestines are truly prepared for combat.
* I pound beef* 2 tablespoons flour
Marinade:
* 1 teaspoon Worcestershire sauce (tip of tongue)* 2 tablespoons paprika (center of tongue)* jar tabasco sauce (back of tongue)* ½ teaspoon Chinese hot oil (smooches things out)* 2 teaspoons crushed red pepper (explosion!)
Prepare marinade; mix thoroughly. The effect of the marinade, for those brave enough to taste test it, should be a sensation of heat running along the tongue, culminating in an explosion at the back of the throat. If the sensations seem uneven, feel free to balance them.
Trim fat from beef and save. Cube beef into 1-inch squares; marinade in sauce 8 hours to 2 days in refrigerator. The longer the beef is marinated, the more shredded it will become upon cooking.
If you wish the beef to remain cubed, marinate less than 24 hours; overnight is sufficient. After meat has marinated, place it and marinade in pot or dutch oven over low heat for 2 hours. Stir occasionally co keep meat from sticking to bottom.
Rend fat to liquid in frying pan over low heat to use in a roux. If beef is too lean co produce 2 tablespoons of liquid fat, bacon grease or lard may be used instead; mix thoroughly with 2 tablespoons of flour.
After meat has stewed sufficiently, remove I cup of liquid from pot. Add liquid slowly to roux, blending thoroughly with whisk. Pour thickened sauce back in with meat and remaining juices; blend. This method will tend to shred meat more. Transfer to serving bowl.
Alternate sauce preparation: Strain all juices from meat. Slowly add juices to roux, blending thoroughly with whisk. Place meat in serving dish, and pour thickened juices over the cop.
Each helping of meat should be served with a wedge of fresh lime to be squeezed over the meat mixture and a large dollop of sour cream to aide in the recovery of the ton...