Main Dishes

Chili con Pollo El Rayo X

Shazam! Here's one to blow your doors off. The Ancho chiles are just the warm-up. Top with a dose of Iguana Radioactive to really turn up the heat and turn on the charm of this spicy chicken flavor-fest. Get your best buds together, stock up on some libations and make an event of this one -- it's worth it.


• - 1 chicken, halved
• - 4 quarts water
• - 4 diced onions
• - 4 stalks celery finely diced
• - 2 carrots diced
• - 2 cans black beans
• - 1 large can crushed tomatoes
• - 4 dried Ancho chiles (de-stemmed and seeded)
• - 4 cloves of garlic pressed or diced
• - 2 bay leaves
• - 1 tsp. cumin
• - 2 tsp. onion powder
• - 1 tbsp. salt
• - Iguana Radioactive Pepper Sauce, to taste


Boil chicken with carrot peelings, onion skins, celery tops, bay leaves and salt for a half an hour. Reduce by one third. Strain stock. Reserve. Allow chicken to cool. Pull chicken meat from the bone and chop into large chunks. Skim stock reserving 1 tbsp. chicken fat.

Sauté onions, celery, carrots, and cumin in reserved chicken fat slowly until nicely browned. Puree dried Ancho chiles with 2 cups of chicken stock until very smooth and thick. Add garlic to sautéed vegetables and cook 2 minutes. Add tomatoes and sauté five minutes more. Add stock, Ancho puree and onion powder and simmer for 20 minutes.

Add chicken and beans, simmer for an additional twenty minutes. Add salt and Iguana Radioactive to taste. Serve in the pot outside on a picnic table lit by Christmas lights in the trees accompanied by tortilla chips in a big basket and sliced melon on a platter. Put on x-ray specs. Read Mexican comic books while listening to mariachi music. Drink margaritas and dance all night.