Hello, i need some chili advice?

Question

I made this huge pot of chili and to spice it up i used half a jar of habanero peppers the super hot white ones, now i'm killing myself trying to eat it because it is to hot. For next time what can i use to make really hot chili without killing my taste buds?

Answer 1

Habaneros are the hottest of hot-= if you want hot next time put in an eighth of a jar= what you have now you could probably strip paint with=drink milk=D

Answer 2

Hi,
I think you've probably got the answer by now as to how to make a 'not quite so hot' chilli next time but here is possible help to salvage what you've already made...

...many years ago I did exactly the same with a bunch of Jalapeño peppers. -the result was enough to take the enamel off your teeth! I was given this advice...and it works!

Firstly try to dilute the mixture by splitting it into two containers, you will lose some of the thickness, but this can be boosted by the addition of beans or other ´fillers´. Then (and I know it sounds revolting, but trust me) add sugar. Yes, plain, ordinary sugar...this will help to fight against the pretty powerful spicy components of your peppers. Just keep adding until your lips no longer stick to the spoon while testing.

The mixture shouldn´t taste sweet afterwards, but if it does, add salt to counterbalance that.

And of course next time...well, you know by now!

Good luck,
p.s. if you need/want any recipes that work, just ask me, anytime, I'll be pleased to send you some. Note! Not Spam, absolutely free and without obligation in any way. I have no company, product or service to sell you (and I'm far too old to start now)

Of course, as every professional (and amateur) chef will tell you, the only way to guarantee the end result of any dish is to 'taste as you add'. Each time you add something-spice-salt-herbs, etc. taste after each addition and always add spices etc. in small amounts until you have the exact flavour you want. It is always easier to add ingredients than it is to take them out again! And now you have to agree?

Cheers,
BobSpain

Answer 3

When cooking with chillies, is best to learn from the chefs of india, with all very hot spices, there are two things you should do to get the flavour, without the outrageous heat.
1. at the start, chop your chillies finely, and fry for a minute or two on a very high heat before adding them to the rest of the dish, you can also include any of the other spices here at this point, the reason for this is it "breaks" the spice, alowing the flavour out.
2. once you have cooked your chilli, allow to cool, and commit the whole thing, including the pot you cooked it in, to the deep freeze for 24 hours at least, making sure it freezes completely. Then, to re heat, place pot on the lowest possible heat setting on the stove, takes a while, but its worth it! this too, keeps the heat of your spices at a sensible level, while improving the flavour.
I make huge pots of chilli that will last me weeks, and each time, freeze and reheat, when you get to the last serving its unbeleivable.
Good luck, and happy chilli eating!
(these same principles can be used for indian dishes too)

Answer 4

You can give chili a lot of flavor without exterme heat by using ground cumin and garlic.Cumin (comino-in the hispanic groceries) is the taste most North Americans associate with the "flavor" of chili and has little or no fire. Red pepper flakes, cayenne pepper(dried) canned green chilies, or canned jalepenos, would be my choice to add heat. Habeneros are only for the dedicated "heat seekers".Let THEM add those later. Why trade enjoyment of the effort of your cooking for "killing yourself to try to eat it?"

Answer 5

Maybe just a few peppers! Or add them to taste after the chili has cooked.

Answer 6

just use chili powder, hot sauce and red pepper flakes. that usually gives it some hotness without it being to over the top.

Answer 7

try using other chilllies, milder compared to habanero..like serrano or thai...or try to combine habanero with jalapeno, like 1/4 habanero and 1/4 jalapeno....try to balance the intense flavor of the chillies...

Answer 8

well i make really mild chili so i cant help you there with ammounts, but you can buy chili seasoning packets and it tells you how much of this and that to use with it, and you dump in the packet and they have it that is quite hot.

Answer 9

try different type of pepper or reduce the amount of pepper.as for now try mix it with some ripe tomatoes to reduce the spiciness without throwing them or just squeeze few drops of lemon before eating it

Answer 10

use ground cayenne pepper. And then for taste use cumin and some green pepper onion and garlic. I have a great recipe but don't want to post it for every one to see.