“El Viaje Misterioso de Nuestro Jomer,” season 8, episode 9

Do you like onions, chili powder and juicy ground chuck? Can you handle peppers so spicy they’ll make you insane? Are you the “pope of Chilitown?”

Then grab your wooden spoon carved out of a bigger spoon, it’s time for us to take a trip to Springfield’s Annual Chili Cook-Off, as seen in the season 8 episode “El Viaje Misterioso de Nuestro Jomer (The Mysterious Voyage of Homer).” It involves lots of chili, Homer drinking wax, and a pepper-induced trip with a talking coyote, voiced by Johnny Cash. What more could you possibly want? Read the rest of the article here and find the recipe below.

Chief Wiggum’s Chili*
Loosely based on Ree Drummond’s very popular chili recipe
Serves 3-4

Grapeseed, canola or vegetable oil
1 poblano pepper, split in half lengthwise and seeded
2 medium jalapeño peppers, split in half lengthwise and seeded
An assortment of small hot peppers, whole: habanero, pasilla, serrano, etc.**
1 small (or ½ large) onion, diced
1 pound lean ground beef
½ bell pepper, diced
2 cloves garlic, minced
1 heaping tablespoon chili powder
1 teaspoon cumin
Salt and pepper
1 8-ounce can tomato sauce
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce can kidney beans, rinsed and drained

  1. Rub the poblano, jalapeño, and other peppers with a light coating of oil and place them on a pan. Broil, flipping halfway through, until charred on both sides. Set aside the whole peppers and dice the poblano and jalapeño.
  2. Add a glug of oil to a large soup pot and heat over medium-high heat. Once hot, add the onion and stir. Cook for a few minutes and then add the beef, bell pepper, and garlic. Break up the meat and stir the pot until the meat is cooked through. Add the poblano pepper, jalapeño, chili powder and cumin and season with salt and pepper. Stir and cook one minute more.
  3. Add the tomato sauce and 1 can’s worth of water. Stir and bring to a simmer. Cover and reduce the heat, simmering for 30 minutes.
  4. Stir and add the beans, covering and cooking for 10 minutes more. Add water if needed and more salt and pepper as needed.
  5. To serve, ladle into bowls and stick in as many charred peppers as you (or your loved one) can handle. Keep a glass of milk nearby.

*Sort of.
**Proceed with caution. Leave these out for a mildly spicy chili that won’t totally kick your butt. I highly suggest wearing gloves while handling peppers, including jalapeño.

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