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:
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This Dragonlance Reading episode is brought to you by Whitestone Council Member Kent Maddox.
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 yhis 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 yo
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 conscable
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 entree 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 chem.
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 tongue. A piece of bread,
especially fried flat bread, may also help to cut
the taste.