What type of pepper should I add to chile to make it moderatly hot?

Answer 1

Cayenne pepper. Or throw a few Chile de Arbol peppers in there. That outta spice it up a little.
Mmmmmm. Chili........ now you're making me hungry for some. It has been over 2 years since I had some. Chili. Mmmmmmm.

Answer 2

You can use cayenne to taste, but be careful, too much could bring ya to tears! Or try chipotle (smoked jalapeno peppers, they are in the Hispanic isle, in a small can), it will add a smokey heat that's great in chili!

Answer 3

To make your chili moderately hot simply remove all seeds and white membrane form the pepper of you choice (banana, jalapeno, scotch bonnet). Wear rubber gloves and do not rub eyes or skin.

Answer 4

You should probably add dried peppers to your recipe for one recipe you should add like 4-5 (small ones not the large ones).I usually help my mom in cooking and i put it in fried rice or vegetables.Sometimes with beef or chicken its not so spicy all the time.If you think its not spicy at all add a few more.

Answer 5

Use 1Tablespoon of Chili Powder......OR
1 Tablespoon of Cumin (powder form)
You might also consider liquid hot pepper sauce (in moderation).
If anyone likes it really spicy...use Chili Powder AND Cumin!

Answer 6

In 1912 a chemists by the name of Wilbur Scoville, working for the Parke-Davis pharmaceutical company, developed a method to measure the heat level of chile peppers. The test is named after him, the "Scoville Organoleptic Test". It is a subjective dilution-taste procedure. In the original test, Wilbur blended pure ground Chiles with sugar-water and a panel of "testers" then sipped the solution, in increasingly diluted concentrations, until they reached the point that the liquid no longer burned their mouths. A number was then assigned to each chile pepper based on how much it needed to be diluted before they could no longer taste (feel) the heat.

The pungency (or heat factor) of chile peppers is measured in multiples of 100 units. The sweet bell peppers at zero Scoville units to the mighty Habanero at 300,000 plus Scoville units! One part of chile "heat" per 1,000,000 drops of water is rated at only 1.5 Scoville Units. The substance that makes a chile so hot is called Capsaicin. Pure Capsaicin rates between 15,000,000 and 16,000,000 Scoville Units! Today a more scientific and accurate method called liquid chromatography is used to determine capsaicin levels. In honor of Dr. Wilbur the unit of measure is still named Scoville.

Below is a list of Chile peppers and their Scoville Heat Units. Due to variations in growing conditions, soil and weather, peppers tend to vary between the lower and upper levels listed, but can go beyond them.

Scoville Units Chile Pepper Heat Range
Sweet Bell 0
Pimento 0
Cherry 00 ~ 500
Pepperoncini 100 ~ 500
El-Paso 500 ~ 700
Santa Fe Grande 500 ~ 750
Coronado 700 ~ 1,000
Espanola 1,000 ~ 2,000
Poblano 1,000 ~ 2,000
Ancho 1,000 ~ 2,000
Mulato 1,000 ~ 2,000
Pasilla 1,000 ~ 2,000
Anaheim 500 ~ 2,500
Sandia 500 ~ 2,500
NuMex Big Jim 500 ~ 2,500
Rocotillo 1,500 ~ 2,500
Pulla 700 ~ 3,000
Mirasol 2,500 ~ 5,000
Guajillo 2,500 ~ 5,000
Jalapeno 2,500 ~ 8,000
Chipolte 5,000 ~ 8,000
Hot Wax 5,000 ~ 10,000
Puya 5,000 ~ 10,000
Hidalgo 6,000 ~ 17,000
Serrano 8,000 ~ 22,000
Manzano 12,000 ~ 30,000
Shipkas 12,000 ~ 30,000
De Arbol 15,000 ~ 30,000
Jaloro 30,000 ~ 50,000
Aji 30,000 ~ 50,000
Tabasco 30,000 ~ 50,000
Cayenne 30,000 ~ 50,000
Santaka 40,000 ~ 50,000
Super Chile 40,000 ~ 50,000
Piquin 40,000 ~ 58,000
Yatsafusa 50,000 ~ 75,000
Haimen 70,000 ~ 80,000
Chiltecpin 60,000 ~ 85,000
Thai 50,000 ~ 100,000
Tabiche 85,000 ~ 115,000
Bahamian 95,000 ~ 110,000
Carolina Cayenne 100,000 ~ 125,000
Kumataka 125,000 ~ 150,000
Jamaican Hot 100,000 ~ 200,000
Birds Eye 100,000 ~ 225,000
Tepin (Wild) 80,000 ~ 240,000
Devil Toung 125,000 ~ 325,000
Fatalii 125,000 ~ 325,000
Orange Habanero 150,000 ~ 325,000
Scotch Bonnet 150,000 ~ 325,000
Choclate Habanero 200,000 ~ 385,000
Red Savina Habanero 350,000 ~ 577,000
Pure Capsaicin 15-16,000,000

Answer 7

Grated dried chipotle is excellent for adding heat to chile

Answer 8

To spice up my chili, I just add V8 spicy. It gives the heat factor, and at the same time it adds more moisture to your chili. Sometimes, I also dump in some rotel!

Answer 9

I just use a tablespoon of red peper, its more spicey than hot!

Answer 10

cayenne. They are mild, but have a little bite! Not too bad though.