how do i make my chilli con carni to the hotness of a vindoloo?

Question

i have put in 2 scotch bonnets and 12 birds eyes chillies and hot chilli powder and still not hot enough sry and chilli flakes

Answer 1

Add more Chilli seeds or powder until you have it the way you like it, Vindaloo uses a LOT of chilli powder.

Answer 2

Try adding the seeds of the peppers and using black pepper and cayenne to kick it up. I have found it helpful when trying to make a chili burn (and not kill my skin) to drop the entire chili minus only the stem in a blender and with a little salt this makes the chilies particularly potent. Good Luck!

Answer 3

Extra-Hot Chilli Con Carne

Serving Quantity
Serves 4 to 6, or serves one person for 4 days

Preparation Time

30 Minutes

Cooking Time

1 Hour 30 Minutes

Ingredients
2 Medium Sized Onions
500 g Minced Beef
3 Red Capsicum Peppers
2 Green Capsicum peppers
4 Red Chilli Peppers
4 Green Chilli Peppers
4 Birds Eye Chillies
1 tin Peeled Plum Tomatoes
1 tin Red Kidney Beans
½ tsp Tomato Puree
1 Beef Oxo Cube
½ pint Water
1 tsp Salt
1 tsp Black Pepper
2 tbsp Hot Chilli Powder
2 tbsp Hot Paprika
½ tsp Cayenne Pepper
1 tsp Minced Garlic
1 tsp Mixed Herbs
1 tsp Ground Allspice
1 tsp Ground Cumin
1 tsp Dried Crushed Chillis / Piri Piri
Vegetable Oil

½ tsp ( tea spoon ) = 2.5ml
1 tsp ( tea spoon ) = 5ml
1 tbsp ( table spoon ) = 15ml
½ pint = 275ml



Frying Pan
Sieve
Casserole Dish / Large Saucepan


Preparation

The chilli can either be cooked in the oven or on a hob. If you are cooking in an oven, pre-heat it to 350°F ( 180°C, Gas Mark 4 ) .

Finely chop the two onions.

Wash the peppers and chillies with cold water.

Remove the top and bottom ends of the peppers, remove the core and discard. Cut the flesh into a mix of rings, slices and cubes, and place in a casserole dish or saucepan.

If you are using fresh chillies, take care; chilli juice is extremely nasty, and causes excrutiating pain.

Avoid getting chilli juice on your skin and particularly in your eyes, nasal cavities, and any places you don't want to take wire wool to.

When chopping chillies, wear rubber gloves ( surgical latex gloves are best ), and dispose of them as soon as possible.

Remove the ends of the chillies, and slice into thin ( 1mm ) rings, add the sliced chillies ( and seeds if you wish ) to the casserole dish or saucepan.

Always thoroughly wash your hands, chopping boards, and all utensils immediately after chopping chillies.

Partially open the tin of red kidney beans, drain and rinse thoroughly with cold water. Drain and add to the casserole dish or saucepan.

Puree the tinned tomatoes using a food blender.

Useful Tips

If you are new to the sport of Chilli Death Match, or don't want to create a chilli which can cause physical damage; don't use fresh chillies, or limit the number of fresh or dried chilli seeds you add.

When starting with this recipe, start with very few chillies and slowly build up as you gain experience. A good chilli should not taste like battery acid, and perfecting an extremly hot chilli which retains a full-bodied flavour takes experimentation and tweaking of the recipe to suit your own taste.



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Cooking

Gently fry the onions in a frying pan with a little vegetable oil over a medium heat until golden brown.

Add the mince and continue to cook until the mince is browned and cooked through.

Drain the excess oil and fat from the frying pan and reduce the heat.

Add the tomatoes through a sieve. Add half a pint of water, one beef oxo cube, and a squirt of tomato puree.

Add salt, black pepper, chilli powder, paprika, cayenne pepper, minced garlic, mixed herbs, ground allspice, cumin and crushed chillies or piri piri to taste.

Stir well, bring to the boil, then leave to simmer for 10 minutes, stirring occasionally.

Transfer the chilli to a casserole dish or large saucepan and top up with cold water so that the ingredients are just covered by water.

Place the casserole dish in the centre of an oven and cook at 350°F ( 180°C, Gas Mark 4 ) for 1½ hours, stiring occassionally. Reduce the temperature to 300°F ( 150°C, Gas Mark 2 ) after ½ an hour, if the chilli appears to be reducing too much.

If using a saucepan, it should be left to simmer on a hob for 1½ hours, stiring occassionally.



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Serving

The chilli can be served on a base of rice and accompanied with tostados, pita bread or naan bread.

It can also be served with jacket or boiled potatoes, or even from a soup bowl as a 'dip' with french bread.

The chilli can also be used as a filling for tacos or burrittos.

Useful Tips

If you are using the chilli as a filling for tacos or burritos, it is best to ladle the chilli into a sieve using a large spoon or ladle to drain away most of the juice. You can drain the juice back into the casserole dish or saucepan so it is not wasted.

If you don't do that, the juice is likely to cause the taco or burrito to collapse or leak. Extra juice can be tricked over tacos after the chilli has been added.



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Re-Heating

Although this chilli is ready to eat once it's cooked, extra-hot chillies benefit from being left to stand for a a day, even two, and then re-heated.

The chilli should be cooked once, left to cool and then placed in a refrigerator.

Remove the chilli from the refrigerator, and cook at 350°F ( 180°C, Gas Mark 4 ) in an oven, or simmer on the hob for 1 hour until it is piping hot, stiring occassionally

Answer 4

if you dont mind the taste, add vindaloo paste and hot chilli powder

Answer 5

Add cayenne pepper or tabasco, but you must make these sort of dishes in advance, - they really do need to mature for at least a couple of days in your fridge.

If you REALLY want them hot - you must allow them to ferment.

Answer 6

What about tabasco sauce, and jalpenos, adore hot food but even I wouldn't try this.

Answer 7

Add a tablespoon of Tabasco

Answer 8

I fyou include the seeds it should be hotter.

Answer 9

buy some sauce on ebay call death sauce and see if that
does not blow your head off, you won't get it any hotter!!!

Answer 10

Add some pataks vindaloo paste ........yummy