Help Us Cheeba, You're Our Only Hope...

[ferretchucker]

I need your recipe for the hottest chili you can think of. :o The target audience is 14-15 year olds. For one of my subjects at school, we have to do what is effectively some kind of community service to raise money or awareness. I won't go too deeply into it, but basically it involves a very hot chili. If possible, very few vegetables and quite easy to get hold of the ingredients. I want as many people as possible to want to try this. :cool:

[newb]

Go for it Cheebs....I could always use a new chili recipe http://bestsmileys.com/eating1/15.gif

[dewaholic]

Slice up jabeneros or jalepenos and put in there. Also put in green chiles. The stuff will be hot and you'll (they'll) probably need a drink by you (them) I'd eat it for sure.

[scouse mac]

Its easy enough, FC.

Fry up some minced beef with onions, add a bit of chopped tomatoes and add chilli powder & green/red chillis. Season to taste.

[Papillon Noir]

I had some chili with buffalo and pork instead of beef recently. Very tender. It was good and I don't even like chili.

[bwind22]

I don't know a good chili recipe but I can give you one hint...

Use jabenero (pronounced Ha-ben-air-o) peppers. People will be in tears from the hotness. Just make sure there is a bathroom in the vicinity.

[cheebacheeba]

Yes I'd go habanero as your main heat supply, but if you wanted to get different levels of flavour, and adjust it to taste, get some red birdseye chillis, some banana chillis, some red capsicum and yellow capsicum (you guys in the uk call 'em capsicums too right?) some pickled fefferoni.
Now, lightly pan fry/toast half of the quantities of each...textures and flavours can change a lot this way and it'll leave you more to work with.
Grill half of the capsicums whole (well...whole halves, ha) and leave the rest raw, remove the seeds prior.
That should have you covered but I should let you know - if it's what the folks in the states call "chili" as a dish, I can't really help you I'm afraid as I haven't encountered that specific dish much.

I would normally leave it at that, but since you asked me I'll give it a shot from imagination.

I mean I'd make your "hot" stuff mentioned above as you like it, and leave that aside...I'd probably try throwing in some cilantro (leaf corriander) lemon juice over some whole red tomatoes that you've pan roasted in oil, add tomato paste, worcestershire sauce, a bunch of garlic (about 2/3 of it grilled) and some cumin, maybe throw in a stick of cinnamon, and 4-5 juniper berries, just leave that sit for a while.
I'd have a vegetable stock on hand to use during cooking.
Onions, leave some fresh, slightly "sweat" the others.
For other veggies, I dunno...maybe chop some carrot and green beans, keep those aside. I'd add some eggplant personally which you'd put in at the same time as the meat.
Mix in some of your "hot" mixture to some minced beef/lamb/whatever you prefer.
Seperate your minced whatever it is into peices, then brown it in a light oil while seasoning, make sure you use some nice chunky black pepper and some chilli powder + cayenne pepper, use a preheated pan and a medium to high heat to seal 'em up but not cook the meat through at this stage, you still want the middle pink so don't cook it all the way through just get some colour on all sides. (You may also want to fry just a bit of tomato paste around it...this can be nice.)
Throw the rest of the "hot" ingredients to the other (tomato etc) stuff, and bring up the temperature fairly high, throw in a little butter.
When it's boiled up, some throw in your minced meat and turn it down to simmer...there should be some browned/caramelised residue from the meat on your pan, take that up by pouring in some of your vege stock and attacking it with a wooden spoon...add whatever you've got left in the pan there to your pot.
Add the onions.
Add your meat, simmer for about an hour to an hour and a half?
As the liquid concentrates and shrinks, stir and add a little bit more stock maybe 1/3 glass at a time, just keep the liquid at roughly the same level, add your carrots and beans if you've cut those up and kept aside, during say the last 15 minutes. Add a touch of thyme and parsley when it's about done.
I suppose you don't need the veggies...but I'd still add the onion and garlic at very least, and the tomatoes.


Er...so that's what I would call one o those "chili" dishes if I hadda make one.
USA folks can tell me how wrong I got it, ha.
For as many times as I've seen it, and heard of it, it's just "meat, chilli" and pretty much nondescript otherwise. Seems like something you might throw some rice or pasta into eh?

[Disease]

Capsicums = peppers in the U.K

[Ferox13]

Just add have a bottle of these - doesn't matter whats in your chilli as every one will be hospitalized :-)

http://www.scorchio.co.uk/images/daves-insanity-sauce.jpg

[Elvis_Christ]

Is it really the hottest sauce like it claims?

[Disease]

I have got to get some good hot sauce, I normally use tobasco but since I moved into this place a month ago there has been a bottle of hot sauce I have been useing, but it doesn't cut it.

There is this place around the corner from my flat called Lupe Pintos, they sell heaps of hot things, I will have to check out there sauces, I got a chillie beer there the other day, it has a green chillie in the bottle, pretty nice. Except when I nearly swallowed the chillie, that freaked me out.

[ManchestrMorgue]

Use Naga Jolokia chilis in your recipe. They are currently the hottest chili in the world. (aka Bhut Jolokia and other names)

Scoville rating of over 1,000,000.

For comparison, habaneros are around 250,000

I have Naga Jolokias growing at home, and they are damn hot. The after-taste is not particularly pleasant, but they can't be beaten for pure heat.

But be warned - they are really, really hot. Hot enough to do real damage, it would seem - those recent news stories about people dying after eating chilis - these I believe were Naga Jolokias (although they did eat a few whole chilis).

[cheebacheeba]

I've read the figures...considering how habanero can make you feel, not something I'll be fucking with all too soon.
Seems they'd do the job but might just ruin the possibility of consumption...I mean you use too much of the other ones and it's fucked, imagine this.

Also ferret remember, chilli isn't the only thing that can give things a heat level, try some of your warm type spices too, lots of pepper.

Of course now I have to try growing those others...

[Angra]

Feces dude and lots of it... feces.

[Haunted]

Add kidney beans, pinto beans, and black beans to give your dish substance. That's what we do in the States. Oh, and fresh cheese grated over top: cheddar, monteray (if you can get it in the UK), non of the funk cheese you people make. Basic cheese.... Colby cheese works too.

[Angra]

Add kidney beans, pinto beans, and black beans to give your dish substance. That's what we do in the States. Oh, and fresh cheese grated over top: cheddar, monteray (if you can get it in the UK), non of the funk cheese you people make. Basic cheese.... Colby cheese works too.

That's feces and you know it.

[ManchestrMorgue]

That's feces and you know it.

Always with the faeces...

:D

[Elvis_Christ]

He's been spending A LOT of time on the scat sites lately.

[Angra]

He's been spending A LOT of time on the scat sites lately.


Just think at it as chocolate. Spicy chocolate. Mmmmmmhh...



http://i124.photobucket.com/albums/p17/Kasper_76/homer.gif

[ferretchucker]

Thanks for the help guys. It seems the basic idea is to make a normal chili and just add the hot stuff. Seems nice and simple. Thanks Cheebs as well. Out of curiosity, why do I only grill half of it?

And I think the main heat source I'll use will be Piri Piri (African Birdseye).

[milktoaste]

Chili is easy, once you understand what it is. Cheeba mentioned so many wonderful flavors, but really too much flavor for a chili if you ask me. I know my chili, it's an American cowboy staple, made with beens and noodles in almost equal parts, tomato(halved, chopped or paste) and enough heat to not have to worry about flavor. Everything else is extra, even your choice of meat is not neccesary to make a chili. Stay away from fruits berries and nuts, these will officialy make your chili not a chili. Cook it slow like a stew.

Habeneros!!!!!(If you got the guts)

[Kemal]

If you want to use the hottest hellfire motherfucking peppers in the world get those little Vietnamese ones, sometimes known as Ot Hiem(or just Ot with a long "o"). But be warned: if you even touch 'em to your mouth your whole face will feel like you've been hit with a frying pan. It will put you on your ass.

http://www.whiteonricecouple.com/recipes/fruit-vegetable-salads/mystery-devil-pepper/

Of course the kids in SE Asia chew 'em like candy, go figure.

[dewaholic]

I wasn't hungry before reading this, but damn now I want some chilli. Only Hot things I have are jalepenos and cayenne pepper. Good enough. 1 day I'm gonna do the jabeneros.

[milktoaste]

On further investagation I find out I was wrong. A good friend and culinary graduate friend of mine gave me the run down on some award winning chili recipes that include sugar, honey and/or berries(for natural sugars). So ya Cheebs, you are the chili master.

[Disease]

Arrrh, I keep seeing this thread, that's it, I'm making chillie for dinner tonight.

[ferretchucker]

Apparently most Chili cookoffs ban the use of beans, deaming them as unnecessary filler!

[Disease]

Apparently most Chili cookoffs ban the use of beans, deaming them as unnecessary filler!

I always use beans because I don't use meat. I use red lentils, generally kidney beans, but i had some black eyed beans and pinto beans in the cuboard so I'm going to use them tonight.

I got a nice selection of chillies from the asian grocer near my place.

[ferretchucker]

Kidney beans are AMAZING!!!

[milktoaste]

I always use beans because I don't use meat. I use red lentils, generally kidney beans, but i had some black eyed beans and pinto beans in the cuboard so I'm going to use them tonight.

I got a nice selection of chillies from the asian grocer near my place.

Sounds awesome, I rarely use meat either, a good mix of beens like you described tastes better to me. I also like to use big chunks of tomato and little watered down tomato sauce. I'm f*@#*n hungry .

[Disease]

Ahh, that chillie tonight was pretty damn good... hmmm, it put me in a daze.

[cheebacheeba]

On further investagation I find out I was wrong. A good friend and culinary graduate friend of mine gave me the run down on some award winning chili recipes that include sugar, honey and/or berries(for natural sugars). So ya Cheebs, you are the chili master.

That's interesting to hear...I mean I kind of just went from imagination...I knew chilli, more often than not some kind've minced meat right? Just thought about how you'd cook that well and what would go with it?
Seems a bit like a "stew" with chilli to me.
I agree that the legume family would be good there too, lentils (do you guys call 'em split peas?), b.i.p's and definately kidney beans for substance...I would probably throw the lentils in first for maximum diffusion and texture, and then the larger items periodically later in the cooking process - kidney beans would probably be better whole, eh?

[Disease]

Kidney beans definatley go in later, and whole, why of course... but with the beans I used tonight they where dried, so after soaking them all day they also went in at the start as they neede a lot of cooking.

Split peas and lentils are actually 2 different things.

[The_Return]

Just want to bump this one to see if anyone has anything to add.

I've never attempted cooking chili before, but I've got a couple pounds of ground beef that I have to do something with very soon...and thus I've decided to try my hand at one of my favourite dishes.

Some great suggestions here already, and I've found some good recipes/tips online - but I'll fully admit I'm not much of a chef and I'll take all the help I can get :)

[ferretchucker]

When in doubt...add more beans.

[Disease]

Hmmm Chilie, I might cook some later...

[ferretchucker]

Hmmm Chilie, I might cook some later...

And so it begins again...

[Disease]

And so it begins again...


It so happens I soaked some kidney beans the other day.... they are just sitting in an air tight container in the fridge, waiting to be chillified! ;)

[ferretchucker]

Out of curiosity, what type of rice do you use. I'm not sure what it's called, but the one my mum makes is always kind of, I don't know how to put it...fluffy.

[Disease]

I use basamati .... like you get in Indian restraunts.

[The_Return]

Mmmmmm....mine turned out wonderfully, if I do say so myself - used a pretty straight forward Chili con Carne recipe, but made some alternations based on some suggestions in this thread and elsewhere.

A successful experiment :D

[Disease]

I made the hottest chillie I have made in probably 5 years... My girlfriend is away on holiday, so I had no motivation to tame it down... Ahhhh, it was pretty awesome. I can't wait for the second helping in 3 days time.

[ferretchucker]

You'll get to see the Chili again in a few hours...

[Sistinas666]

Use Naga Jolokia chilis in your recipe. They are currently the hottest chili in the world. (aka Bhut Jolokia and other names)

Scoville rating of over 1,000,000.

For comparison, habaneros are around 250,000

I have Naga Jolokias growing at home, and they are damn hot. The after-taste is not particularly pleasant, but they can't be beaten for pure heat.

But be warned - they are really, really hot. Hot enough to do real damage, it would seem - those recent news stories about people dying after eating chilis - these I believe were Naga Jolokias (although they did eat a few whole chilis).


Are you talking about ghost peppers? I recently watched a show that said ghost peppers were the hottest according to the Skovill(sp?) scale.

[ManchestrMorgue]

Are you talking about ghost peppers? I recently watched a show that said ghost peppers were the hottest according to the Skovill(sp?) scale.

Well, I was talking about ghost peppers.

So why all the ghost threads? :D

[ferretchucker]

Just what I was thinking! Get with the times, Sistinas!