My low(er) cost version of an Ecuadoran-style Ceviche
Great to serve as a condiment for dipping bread. You could even use it as a sauce on Pasta, Vegetables, Meatballs, etc…
This is a variation on my Cousin William's recipe
When you taste the chili you will find that the heat slowly builds with each of the first four bites and then remains constant without getting any spicier. By the fourth bite there will be a warm tingle at the back of your mouth and a slight burning around the outer edges of your lips. Unlike lots of other hot foods your tongue should not really be feeling any heat so that you are able to taste the full flavor of this chili.
Low carb and low fat
People (otherwise known as wimps) complained in the past that my other entries were too hot. I like heat as long as it is controlled and still allows the flavor to come through. This recipe has little to no heat however. I also like chili with beans and vegetables as opposed to a traditional Texas “bowl o’ red”.
No initial heat with a slow build so that when a good sized bowl has been consumed you will feel a little bit of warmth around your lips. Note: If you like some heat I would double the peppers - See more at: http://www.davesdroppings.com/index.php/2012-pot-ochili-recipe/#sthash.DY85LTvN.dpuf