Heat Methods in Chili

[ApronGuy]

What you do you use to heat up your chili? Hot sauce or fresh peppers? Or both?

I like to use a combination of peppers and ground cayenne. And black pepper tends to go farther than you might think.

[DK]

Originally Posted by ApronGuy

What you do you use to heat up your chili? Hot sauce or fresh peppers? Or both?

I like to use a combination of peppers and ground cayenne. And black pepper tends to go farther than you might think.

I tend to use a little of everything, depends on the heat level in demand. For my "special" recipe I use 3am for the heat along with some other goodies. I could make it hotter, but the 3am gets most people who
"think" they have had a hot chili. It hasn't failed me yet.

[PicantePut]

Originally Posted by DK

I tend to use a little of everything, depends on the heat level in demand. For my "special" recipe I use 3am for the heat along with some other goodies. I could make it hotter, but the 3am gets most people who
"think" they have had a hot chili. It hasn't failed me yet.

If 3 AM is not enough heat for you then may God have mercy on your soul! Don't you want to taste what you are eating

[Daniel]

I make my chili pretty flavorful, its a big meaty beany chili with big chunks of tomatoes. There is absolutely no spicy taste if your a chili head on my level, of course someone lesser might find a tiny tingle. I proceed to bust out Mad Dog 357 Special Edition, (600k) and I add 3 drops and a hefty serving of cheddar to a hearty bowl to help cool you down. It gets extremely hot but gives it this peppery smokey flavour to the chili that is very apeasing. Im gonna participate in a chili cook off next June, ill let you all know how it goes. We went this year Clint, Dan, and I and we were utterly disapointed in everyones chili except one booth, one booth to beat.

[ApronGuy]

Originally Posted by Daniel

Im gonna participate in a chili cook off next June, ill let you all know how it goes. We went this year Clint, Dan, and I and we were utterly disapointed in everyones chili except one booth, one booth to beat.

I'm sure if you get a prize, the makers of Mad Dog would be happy to hear of it.

Good luck, By the way.

[CaJohn]

Originally Posted by ApronGuy

What you do you use to heat up your chili? Hot sauce or fresh peppers? Or both?

I like to use a combination of peppers and ground cayenne. And black pepper tends to go farther than you might think.

Believe it or not, salsa is one of the best ways to heat-up a chili. Think about it, the pepper flavor has already been infused into the tomatoes and other ingredients. Just replace the tomatoes and onions and garlic and whatever else with a jar of salsa or 2,3,4 etc. We won the 2001 Fiery Food Challenge Golden Chile using our CaBoom! Chili Fixins' with a recipe using two jars of our salsa and 2 lbs of ground beef. We still demo that rcipe at shows today. You want it hotter, use a hotter salsa. Our XHot has a generous portion of both Red Savina(R) and orange habs in it. The Hot has 1/2 as much. Makes pretty darn hot chili!. Especially the proverbial day after when all those habs have infused into the meat! If extract is your bag, we have Salsa Stoopid for you. The Golden Chile winner was made with a jar of Medium Heat and a jar of Chipotle.

[Vic]

Originally Posted by CaJohn

Believe it or not, salsa is one of the best ways to heat-up a chili. Think about it, the pepper flavor has already been infused into the tomatoes and other ingredients. Just replace the tomatoes and onions and garlic and whatever else with a jar of salsa or 2,3,4 etc. We won the 2001 Fiery Food Challenge Golden Chile using our CaBoom! Chili Fixins' with a recipe using two jars of our salsa and 2 lbs of ground beef. We still demo that rcipe at shows today. You want it hotter, use a hotter salsa. Our XHot has a generous portion of both Red Savina(R) and orange habs in it. The Hot has 1/2 as much. Makes pretty darn hot chili!. Especially the proverbial day after when all those habs have infused into the meat! If extract is your bag, we have Salsa Stoopid for you. The Golden Chile winner was made with a jar of Medium Heat and a jar of Chipotle.

I guess I never thought of that, it sounds good and way easy! Thanks all and CaJohn, I will have to try that next Chili adventure.

[CaJohn]

No Problem Vic, it tastes like you spent all day and it only took 20 minutes

[DK]

Originally Posted by CaJohn

Believe it or not, salsa is one of the best ways to heat-up a chili. Think about it, the pepper flavor has already been infused into the tomatoes and other ingredients. Just replace the tomatoes and onions and garlic and whatever else with a jar of salsa or 2,3,4 etc. We won the 2001 Fiery Food Challenge Golden Chile using our CaBoom! Chili Fixins' with a recipe using two jars of our salsa and 2 lbs of ground beef. We still demo that rcipe at shows today. You want it hotter, use a hotter salsa. Our XHot has a generous portion of both Red Savina(R) and orange habs in it. The Hot has 1/2 as much. Makes pretty darn hot chili!. Especially the proverbial day after when all those habs have infused into the meat! If extract is your bag, we have Salsa Stoopid for you. The Golden Chile winner was made with a jar of Medium Heat and a jar of Chipotle.

I always use salsa instead of tomatoes. I even used some of your Salsa Stoopid one CaJohn, worked wonderfully. I generally tend to use the cheap stuff from the local grocery and save the good salsa for the chips. Kinda like using beer in a recipe, hard to use the good stuff that way. The cheap stuff with a little extract to boot is way easy and still very tasty.

[ApronGuy]

Originally Posted by CaJohn

Believe it or not, salsa is one of the best ways to heat-up a chili.

I totally agree. The only thing is, most commercial salsas are not very good, nor are they very hot. I don't like bottled or jarred salsas as they are very vinegary and sour. Plus they aren't hot.

but yes .... Adding salsa can add a world of flavor to the chili.

[Silas (son of Silas)]

I tend not to use hot sauce for heating my chili, unless it's one of my own making. I prefer using fresh Naga jolokia or Naga Morich. My wife grows some really nice Caribbean red Habs that also work well.

For the really brave days a Dorset Naga or 2 make their way into the mix but only on days when i eat alone...

[clinton lee]

Ahhh yes. I bought 12 dollars worth of chili tickets and only came away enjoying one booth. Siiigh.

Are people afraid of spicy chili? What about you guys, are your chili cook offs a little more dangerous for the gastral intestinal line or is the pansiness just a result of Orange County CA?

[kinkajou]

Originally Posted by Silas (son of Silas)

I tend not to use hot sauce for heating my chili, unless it's one of my own making. I prefer using fresh Naga jolokia or Naga Morich. My wife grows some really nice Caribbean red Habs that also work well.

For the really brave days a Dorset Naga or 2 make their way into the mix but only on days when i eat alone...

I've got some fresh nagas turning up in the mail in time for this weekend... I'll have to give this a go!

Might save a few of the seeds for planting next year

[chilepepper48]

When I make my chili I have to make two batches because my wife and my daughter do not like spicy food at all Anyway when I make my chili I add some of the smoked orange habs i do along with some habs from the grocery store. I buy them at the store because when I make my chili it's in the winter. So by then there are no fresh peppers left in my house. I do have some of my hot sauce, but I do not like adding that. I prefer the fresh taste of the habs. As for the tomato sauce we always stew our tomatoes in the summer when the tomato are being harvested. I've had friends try my chili and its so funny watching them sweat, burp and their faces going red, but they do love it There is nothing better than some spicy chili on a cold winter day/evening.