What is it about Agent Benjamin Vincent, aka Mr. Tall, Dark and Handsome that makes him so alluring?
He seems like a pretty straight-forward, easy to figure out kind of guy at first glance. Then as you get to know him, you realize he’s pretty complex. He takes everything in stride no matter how extreme a situation can be and he has a very strong faith that helps keeps him centered and grounded. Plus his mischievous sense of humor along with a deep, unconditional love for Tori makes it difficult not to love him. Well, the crystal blue eyes, tousled dark hair, and crooked boyish smile don’t hurt either!
And let’s not forget his seemingly endless appetite. Have we come across a situation yet where Ben isn’t thinking about food?
Guardians of the Chosen, Chapter 25 “…Ben laughed as Goliath’s nose caught all the smells of food in the air and then he turned to Ben with a hopeful look on his face. “Here you go, buddy,” Ben replied, tossing Goliath a piece of raw carrot. “This is probably the safest thing you could eat in here right now.” He smiled as Tori approached him and asked, “So where have you two been?”
“We went into town so I could mail a package of our hot peppers to my mom. She’s itching to start cooking with them,” she replied as she wrapped her arms around Ben’s neck and kissed him. “Whatcha makin’?” she asked.
“What Jamaican?” Ben teased.
“Oh, I set that one up for you, didn’t I?” she admitted, groaning.
“Yeah, you did,” Ben laughed. “I’ve got a fresh bowl of scorpion salsa over there by the chips if you want to snack on some of that but be warned; it’s hot!”
“Oh, I skipped lunch, so that sounds great!” Tori exclaimed. “What else are you making? I hope you’re going to say your infamous sting of the scorpion tail chili?”
“I was!” Ben replied, wiggling his eyebrows.
“Sa-wheeet!” Tori praised, happily. “Let me wash my hands and then I’ll sit with you and eat all your salsa while you cook!”
“Deal,” Ben agreed. “Do you want a bottle of beer with your salsa? I would recommend it!”
“Do we have the dark Mexican beer?” she asked hopefully.
Ben smiled, nodded and said, “Yep. I bought it just for you! Well, I bought it for the chili but there’s enough for you too.”
“Gee thanks. You sure know how to make a girl feel special,” Tori laughed as she left the room.
“I know, right?” Ben chuckled, setting a bottle on the counter for her….”
Ben’s Sting of the Scorpion Tail Chili and Salsa
Ingredients
Spice Mix
1/4 cup chili powder
2 tablespoons whole cumin seeds
1 teaspoon cayenne
3/4 teaspoon ground cinnamon
2 teaspoons dried Mexican or regular oregano, crumbled
2 teaspoons brown sugar
Scorpion Salsa
1 lb. whole tomatillos husked and washed
5 whole Roma tomatoes
3 white onions, peeled and quartered
10 cloves garlic, peeled
1 scorpion pepper, seeded and roughly chopped
¾ cup fresh cilantro, chopped
1 teaspoon kosher salt
¼ cup Liquid Smoke, mesquite flavor
Juice of one freshly squeezed lime
Base for Chili
1 lb. ground sirloin
1lb. ground turkey
Kosher salt and black pepper to taste
3 tablespoons vegetable oil
3 medium onions, coarsely chopped (about 4 cups)
One 12-ounce bottle dark Mexican beer (Negro Modelo)
1 can tomato paste
1 – 28-ounce can of crushed tomatoes
1-ounce semisweet chocolate, coarsely chopped
3 bay leaves
1/2 cup chopped fresh cilantro leaves
1/2 cup chopped fresh parsley leaves
Directions
Spice Mix
1) Combine the ingredients in the spice mix and set the mixture aside.
Scorpion Salsa
1) Place the tomatillos, Roma tomatoes, quartered white onions and garlic cloves on a roasting pan and set them under the broiler in the oven until they begin to blacken – 8 to 10 minutes.
2) Remove the pan from the oven and allow it to cool.
3) When cool, transfer the vegetables and any liquid that has seeped out, along with the rest of the ingredients to a blender or food processor and puree.
Base for Chili
1) Heat vegetable oil in a large skillet over medium-high heat. Add the ground sirloin and turkey and cook until the meat is crumbly and no pink remains.
2) Add the fresh onions, and one tablespoon of the remaining salt to the skillet and cook, stirring, until the vegetables begin to soften, about 2 minutes.
3) Add the spice mixture and cook for 1-minute longer. Stir in the beer, tomato paste, and crushed tomatoes and simmer for 3 minutes.
4) Stir in the chocolate, cook for 1 minute longer. Transfer the mixture to the slow cooker, and add the salsa and bay leaves. Cover and cook the chili on low for 8 to 10 hours, or until the sauce has reached a deep burgundy color.
5) Remove the bay leaves and stir in the cilantro and parsley.
Optional Garnish: Serve the chili hot in bowls, topped with grated cheddar, chopped green onion, and sour cream.
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