Tag: spicy

Dinner and Sichuan Chili Crisp

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Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/75 sec, ISO3200
 “Delicious Dinner” Cedar Park, 2021

Tonight we tried the Fly By Jing Sichuan Chili Crisp, and enjoyed it very much! It has a lot of flavor, but not a lot of heat, so it’s a nice sauce for those who don’t like things too fiery. The website sums it up nicely: ” Intensely flavorful yet not off-the-charts spicy, it’ll make your food taste bolder and the world around you seem a little bit brighter.”

We have lots of other sauces to try, and I have a feeling we’ll get to them pretty soon because we were gobbling up tonight’s Sichuan Chili Crisp with gusto. 😄

Chili-Gohan (Chili Over Rice)

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"Chili Gohan" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.5, 1/125 sec, ISO2000
 “Chili Gohan” Cedar Park, 2019

こんばんは。How’s it going?

Today was a great day because I got to make a big batch of chili. 🌶 We’ve tried a few chili recipes over the years, but the ones we like always have dried Guajillo peppers in it. These give the chili a deep red color and a wonderful flavor. Just be careful because the red color will easily stain clothes!

"Peppers" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO2500
 “Peppers” Cedar Park, 2019

Anyways, I usually buy a dozen Guajillo peppers at our local market, then boil them for about 15 minutes to rehydrate them. Next, I put them in our Cuisinart food processor with maybe half a cup of the water, then process until almost smooth. Adding this chili paste to the pot makes it “real” to me. Chili just isn’t the same without it! And I love to make chili because it means I get to pull out our largest Le Creuset pot. Yay!

"Processed Peppers" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO2000
 “Processed Peppers” Cedar Park, 2019

With each pot of chili I make, I will adjust with different ingredients, sometimes out of necessity. For instance, this time I didn’t have the can of tomato paste I normally add, so I used some pasta sauce we had in the fridge. And I didn’t have the usual dark beer that the recipe calls for, and I didn’t want to use the IPA we had), so I just used more of the water I boiled the chiles in. I also added a bit of white vinegar and shoyu (soy sauce) to the mix, which is new.

I have to say, it turned out really good! And we have enough to last us a few days. 😄


Bay and I had the chili over steamed rice, with cheese, raw jalapeño, raw habañero (for me), sour cream, and a bit of hot sauce. And a runny egg, of course! Because we put it over rice, we call it “Chili-Gohan”, with the word Gohan being Japanese for rice or meal. Makes sense, doesn’t it?

I hope you had a delicious day!

またね～