Remember those Anaheim Peppers I used a while back?  Well this is a post, dedicated to those Anaheim Peppers:
This was an easy, tasty dish to make.  So easy, in fact, I am hoping on one of my busy days, maybe my DH will en-devour to make this most yummy dinner.  Now, a word about Anaheim Peppers....mercy!
When I first made my South Western Chicken Stew, I was in heaven.  The first few times I used these peppers, they were sweet, tasty and mighty flavorful.  The person I spoke to in the produce section, told me they were not hot. They really were delicious.
Then tonight?  I though I was in Hades, seriously, they were scanking hot!  Now, if you like heat, this will be to your liking, however, we are wimps...seriously, wimps...so if you are like us do please be warned.  Why are some Anaheim Peppers sweet and delicious, while others are scanking hot??  I am going to complain to the pepper gods, yes I am.  Dang this was some serious heat!
I found this recipe in a popular Canadian magazine and thought it sounded great.  I made a few changes, and the flavors were wonderful, but I sure as Hades could have done without that dang heat.
Now, another word.  For some reason, unbeknownst to me, I could not take a decent picture for love nor money.  Mercy...it happens some times, so all I can say is sorry, tomorrow will hopefully be a better day....or not?
1 lb. lean naturally raised ground beef
1 large onion, chopped
4 minced garlic cloves
1 diced Anaheim pepper (I started out with one whole pepper, then picked out most of it so ended up using 1 quarter of the pepper, and it was still too hot!)
1 tsp. cumin
1/2 Tblsp. Chili Powder
1 tsp. Smoked Paprika
one 398 ml. can of organic Pinto beans, drained and rinsed
1 cup of long grain rice ( I used Basmatti )
one 12 oz. can of organic corn
1 1/2 cups of organic jarred Mild Salsa (or if you want torture - go for extra spicy!)
1 cup of water
shredded aged Cheddar cheese
1/2 cup of minced Cilantro
Brown the ground beef in a saute pan on medium heat, about 10 minutes until the meat gets some caramelization.  Then add in the onion, garlic, and the Hades Anaheim Pepper, sauteing, about another 10 minutes to soften.  Season with salt.  Thank God, I did not add fresh cracked Pepper!
Then add in the chili powder, cumin and smoked paprika.  Stir to combine.  Pour in the salsa - thank the heavens for mild, plus add the water, rice, and pinto beans, stirring to combine.
Turn down to a simmer, lid on, for about 25 minutes.  Stir well, then add in the chopped Cilantro mixing to combine, cover with a generous layer of shredded aged Cheddar Cheese.
Place into a 350 degree oven, for about 10 minutes until the cheese is melted.   Enjoy this Hades (from you know where - Hell's Pepper Farm)  Tex Mex Beef Rice. 🙂  By the way....I am still burn'in... mercy!