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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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[–] • 0 pt

Yeah, I was trying to get that fruity flavor without killing myself. I think I've hit my threshold with heat. Never tried poblanoes.

[–] • 1 pt

You could remove the capsaicin by grinding the superhots into a fine powder and soaking the powder in Ethanol (moonshine or really high proof booze will do). I'm not sure if the chili flavor would remain behind though or if that would also dissolve.

[–] • 0 pt

I just picked up two quarts of vacuum sealed red ghosts from a friend. I'm on vacation, may do some research and experimenting. Also have a quart of Serrano. Was planning on dehydrating and grinding into powders anyway.