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I just finished eating a batch of chili I made last week. My critics were correct, no one would eat it. Too hot. I loved it and want more. I loved the heat but want more flavor from the peppers. 1 red ghost, 3 habaneros, and 1 jalapeño. About a 5 quart pot. Lots of fresh garlic and a quart and a half of tomatoes. 1 giant Vidalia. Beans and secret spices. 1.5 lbs of very lean burger and an 8 ounce ribeye cut up. How to get more flavor out of the peppers without losing that extreme heat?

I just finished eating a batch of chili I made last week. My critics were correct, no one would eat it. Too hot. I loved it and want more. I loved the heat but want more flavor from the peppers. 1 red ghost, 3 habaneros, and 1 jalapeño. About a 5 quart pot. Lots of fresh garlic and a quart and a half of tomatoes. 1 giant Vidalia. Beans and secret spices. 1.5 lbs of very lean burger and an 8 ounce ribeye cut up. How to get more flavor out of the peppers without losing that extreme heat?

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[–] • 1 pt

Kinda worked out like bleaching chicken.

[–] • 1 pt

Try to add some turmeric and bay leaves.

You should also sautéed your meat in garlic oil and black peppercorns (until golden blown crust forms up) Don’t salt it to keep it moist inside.

[–] • 1 pt

I'll try that, thanks. I've always just dropped the meat in and let it cook. Unfortunately I've always salted and seared first. Bad idea I think.