Chili Season!
- Thread starter RoJoHen
- Start date
My only problem with making my delicious chili is that it is too spicy for my friends and family and no one will help me eat the enormous batch I inevitably make every single time. I love it, but after a few days of eating chili for most of my meals, the body does tend to protest.
How far down the scale is habanero from the scorpion & ghost?
The scorpion will send you straight to the morgue.
The scorpion will send you straight to the morgue.
I've never cooked chili, but lately I've started putting sriracha sauce on nearly everything.
Yes I know. I made it once. (I thought I told you that.) It was delicious. However, I did change a couple of things.My vegetarian chili is profound, by the way. No use in being humble, it is profuckingfound.
But you're right about the summer food. I never understood the association of "spicy food on a cold day." The whole point of eating it is to sweat.
Like I said up thread:
I bought a couple of pounds from Albertsons over the weekend. (They do a better roasting job than Smiths IMO.)
Thinking about making some stew. I mean, really, who needs chili when you can make green chile stew?
I live in Texas. There is no chili "season." You eat it year-round.
^For some reason I had in my head that you live like in South Carolina or something. Don't ask me why!
And I agree, sometimes you want spicy!
Seconded on the confirmation of profuckingfoundness.Yes I know. I made it once. (I thought I told you that.) It was delicious. However, I did change a couple of things.My vegetarian chili is profound, by the way. No use in being humble, it is profuckingfound.
But you're right about the summer food. I never understood the association of "spicy food on a cold day." The whole point of eating it is to sweat.
And I agree, sometimes you want spicy!
Bhut and Naga Jolokia rate between 1-2 million Scoville units. Habaneros rate in between 250-350,000 units. Mine rate in the high 300k's (my jalapenos rated in at triple the norm)
and Pepper Spray tips the scale at 20 million units.
Unless you put them all in one pot of chili I sincerely doubt it. I generally put a couple in each batch of my own.
Have you thought about freezing some of it when you make it?
My mom grew about two pounds of habeneros this year! She makes pepper jelly out of them. Her friends love it.
I make great chili with my mom's pepper assortments. This year she grew so many (they're still coming!) that there are about eight to ten bags in the freezer.
I always use a mix of New Mexico, Thai, jalapeno, and habeneros, plus bell peppers in my chili. One or two habeneros adds plenty of heat!
I make great chili with my mom's pepper assortments. This year she grew so many (they're still coming!) that there are about eight to ten bags in the freezer.
I always use a mix of New Mexico, Thai, jalapeno, and habeneros, plus bell peppers in my chili. One or two habeneros adds plenty of heat!
I think you mentioned the habanero jelly before. I only have two plants each of habaneros and jalapenos but I've gotten about 60 peppers from the habanero plants, unfortunately I've only gotten a couple jalapenos to ripen red, but there's still a bit of time and a hand full of peppers growing
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