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Chili recipes

  • Thread starter Thread starter the_clockwork
  • Start date Start date
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the_clockwork

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anyone know a good chili recipe that will burn the living shit out of the mouths of those who eat it?
 
Add 6 jalepeno peppers-seeded and minced and 6 Arbole and 6 Serrano peppers whole into your favorite traditional recipe.


It'll make two holes pucker...
 
vixensghost said:
Add 6 jalepeno peppers-seeded and minced and 6 Arbole and 6 Serrano peppers whole into your favorite traditional recipe.


It'll make two holes pucker...
Click to expand...
Don't be a wuss, those peppers are pretty mild. If you want to really get a burner, you need to go to a halbenero, or something way up there in scoville units.
 
jestro said:
Don't be a wuss, those peppers are pretty mild. If you want to really get a burner, you need to go to a halbenero, or something way up there in scoville units.
Click to expand...

Holy socville units..He still want them breathing?lol
 
Here's the heat scale of different peppers.
http://en.wikipedia.org/wiki/Scoville_scale
Here are some scotch bonnets, and habs I grew.
2h81iso.jpg

I made some bad ass sauce with them.
 
vixensghost said:
Care to share that recipe? :) Pretty please with scotch bonnets on top?
Click to expand...
My recipes I pretty much wing it, but heres what I did.
Seed/stem peppers, being VERY careful. Some people use gloves. Put in a pan with about 1/2cup vinegar, 1/2 cup water, 1/2 teaspoon salt.
Cook covered on low for about 30 min. Be VERY carefull with the steam. It'll burn your eyes/lungs. Put into a blender until pureed. Be VERY careful here too.
Put into a sauce bottle
http://www.specialtybottle.com/index.asp?PageAction=Custom&ID=9
and yer dun!

Your blender will need to be cleaned very well if you want to use it again, the little rubber gasket will soak up the heat, and you'll taste it in your shakes. Trust me on that one.

Oh yeah, and it'll keep for pretty much ever. I keep mine in the fridge, and hasn't gone bad in over a year.
 
jestro said:
My recipes I pretty much wing it, but heres what I did.
Seed/stem peppers, being VERY careful. Some people use gloves. Put in a pan with about 1/2cup vinegar, 1/2 cup water, 1/2 teaspoon salt.
Cook covered on low for about 30 min. Be VERY carefull with the steam. It'll burn your eyes/lungs. Put into a blender until pureed. Be VERY careful here too.
Put into a sauce bottle
http://www.specialtybottle.com/index.asp?PageAction=Custom&ID=9
and yer dun!

Your blender will need to be cleaned very well if you want to use it again, the little rubber gasket will soak up the heat, and you'll taste it in your shakes. Trust me on that one.

Oh yeah, and it'll keep for pretty much ever. I keep mine in the fridge, and hasn't gone bad in over a year.
Click to expand...


THANKY THANKY. I sent you love too!

I'll look really nerdy in the kitchen with my goggles and rubber gloves on though.
 
the secret of good chili is to get the best chili powder you can find and the meat. Depending on what chili powder I have it takes different amounts. I prefer some I get from NM, but Adams has a good one, just look for the best one at the grocery.
2 pounds chili meat
1 onion chopped
3 garlic cloves ( or more )
1/4 cup chili powder ( this varies by brand, adjust as needed)
Tbls paprika
Tbls cumin (ground corriander)
Tbls salt ( probably needs more but do it at the finish)
ts or Tbls red pepper ( you can make it hot or fire, you decide)
2 cans 6oz tomato sauce

real chili doesn't have beans, but I like mine w/ red kidney and pinto, both.

I have 3 different kinds of chili powder in the cabinet, different uses for them all. My hot chili powder goes into chili and then I use 4 heaping Tbls of the cheap stuff as well because they have added red color to it and it makes it darker. The red pepper is used according to your taste, you can put as little or as much as you can stand. Remember that as it cooks, it'll get hotter, so don't judge the hotness while the chili is still "green". You don't want to make it where you can't enjoy it, but mine usually has beads of sweat forming on your forhead about 1/3 of the way into a big bowl.

serve w/ sweet tea, rat cheese and crackers....
 
vixensghost said:
TX..What is rat cheese? :)

Recipe sounds yum yum though.
Click to expand...

longhorn cheddar... :-)
 
YUM AND I KNOW FOOD. :)

Texas Chili

1 1/2 ts garlic salt
1 3/4 c tomato sauce
1 c chopped onion
1 c chopped green pepper
1 t dried oregano
1/2 c cooking oil
1/4 c chopped jalapeno peppers
2 1/2 lb cubed beef stew meat beer enough to marinate
2 tb chili powder
4 c chopped fresh tomatoes
4 ts ground cumin
4 ts salt
5 1/2 c cooked pinto beans drained
5 ts hot pepper sauce

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.
 
flexed1 said:
YUM AND I KNOW FOOD. :)

Texas Chili

1 1/2 ts garlic salt
1 3/4 c tomato sauce
1 c chopped onion
1 c chopped green pepper
1 t dried oregano
1/2 c cooking oil
1/4 c chopped jalapeno peppers
2 1/2 lb cubed beef stew meat beer enough to marinate
2 tb chili powder
4 c chopped fresh tomatoes
4 ts ground cumin
4 ts salt
5 1/2 c cooked pinto beans drained
5 ts hot pepper sauce

Marinate the beef in beer for at least 8 hours. Drain beef; pat dry on paper towels. Brown in hot oil in a large kettle. Add green pepper, onion, tomatoes, tomato sauce, and beans; cook on medium heat for 1 hour; add spices, jalapeno peppers and hot pepper sauce; cook 2 hours longer.
Click to expand...

that's 2 from Texas yall, his sounds awsome...
 
N2's gonna come in with some kind of gormet chili, made from "medallions of Zebra" or some shit with a hint of brazillian cinnamon... LOL
you can't HAVE gormet chili, there's just chili or it's something else! LMAO
watch....
 
the_clockwork said:
anyone know a good chili recipe that will burn the living shit out of the mouths of those who eat it?
Click to expand...

1.chilli dog

when you take a shit on a chicks chest and tittie fuck her

chilli dogs are damn hot






2. chilli dog

The act of tittyfucking a chick after giving her a Cleveland Steamer.

Stacy: "I'm hungry. I could go for a chilli dog for lunch."

Mark: "I'm there! You strip down, I'll go take some Exlax!"

Stacy: "....What?"


3. chilli dog

After shoving your dick down someone's throat, you hold their face in place as they puke on and around your johnson.

My girlfriend coldly refused to try deepthroating me. So as a break-up present, I got her to give me a chilli dog.
 
I LOVE hot food. I have some sauce in the fridge that will FRY you. Cant remember the name, its at alot of mexican restaurants, comes in red and green. Both super hot, i think the green is hotter though. They have it at walmart. I love hot foods. -DOC
 
I have a good chicken chili recipe I'll post when I get home.

B, just use hotter peppers in any recipe if you want heat. Scotch Bonnets are the hottest you'll find.
 
jnevin said:
I have a good chicken chili recipe I'll post when I get home.

B, just use hotter peppers in any recipe if you want heat. Scotch Bonnets are the hottest you'll find.
Click to expand...


What about just buying a hot sauce and adding tha tto it? or would that just make it taste like shit but burn?

peppers leave the flavor?
 
I don't use fresh peppers in my chili, nothing wrong, just never have. I get my flavor and some of the "hot" from the chili powder, good chili powder is pretty GD hot and the rest of the heat comes from the red pepper. I eat raw jalapenos w/ my hamburgers, hot sauce ( Lousiana original, but Franks is damn good too) with damn near everything else I eat. My spicy is most people hot, and my hot is their " what the hell is in that!". As posted before, habanero peppers will set you on fire, not as much taste as say serano or jalapenos, but just for the "GD! THIS SHIT'S HOT!!" effect, you can't go wrong.
TCW, why the need for such a chili? just curious...
 
My secret is to take any generic chili recipe that calls for two pounds of beef, and make it with three pounds without changing any of the other quantities.
 
TCW, what did you ever do about your chili? Did you make some or what?
Just post up, I'll highlight the post to see through the "black"...
Tx
 
the_clockwork said:
jnevin is all talk.. i don't see his recipe!
Click to expand...

So you haven't made any yet? and why do you want it so hot!?
 
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