Welcome • User Guide
ToS • Privacy • Canary
Donate • Bugs • License

©2024 Poal.co

1.4K

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?

(post is archived)

You are currently inside a comment thread.
Click here to see all the comments (16).
[–] • 1 pt

Dry your chilis and and grind them into a powder as has been discussed. Then mix your powder with your other spices into your own "chili spice kit." (You didn't mention but I do assume you're using at least the basics like cumin, cinnamon, coriander, nutmeg, etc?).

It's counter intuitive, because you may think, "I want my spices separate so as I'm tasting if I want to add a bit more of one and not the others I can do so easily." That's not a winning long game. It may take you several goes at making it to figure out your ratio, but you want the spices (including your ground peppers) mixed evenly as a powder before adding to your chili so you get a good even distribution throughout the batch. Especially with super hot, one of the problems with heat is if you get an uneven mix it can trick your pallet and if you get one big shot of pure hear no flavor (because of a "bad mix") it will continue to perceive the entire thing like that, even if the rest isn't via composition as hot.

If you're distributing perfectly evenly a perfectly mixed powder you can always up the heat with just more ground pepper in the mix if you like and it won't just totally block the flavor then.

The added "secret" (as much as it is secret and not just most not wanting to do the extra step of work) is toast your spices, including your peppers, before grinding them to a powder and mixing all together. It'll bring out the aroma which is a big part of taste.