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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

How did you cook the peppers?

[–] • 1 pt

Just let them stew in the mix for 8 hrs.

[–] • 1 pt

Try holding them with tongs over the open flame of your gas stove until the skins blacken and flake off first, then add them to the chili

[–] • 1 pt

I'll try that!