What's your favorite chili recipe? On a scale of 1-10, how hot (spicy) is it?

Question

What's your favorite chili recipe? On a scale of 1-10, how hot (spicy) is it?

Answer 1

Base is probably a 4, you can make it a 10 if you want

LARRY’S CHILI

2 cans Hunts Special Sauce, or two cans diced tomatoes  (I haven’t been      able to find Hunts Special for a long time)

1 can tomato paste

2 Lb. Ground beef, not lean, grease is needed for cooking but will be drained off.

1 Tablespoon olive oil

1 can Kidney beans

1 can Black beans

2 medium onions, chopped coarse,  I like to use one red onion & 1 bunch green onions.

1 cup Heinz Ketchup

1 Tablespoon  Hershey powdered cocoa.   Yes, you read that correctly!!

2 Tablespoon Chili Powder.  I use pure chili powder, does not have cumin in it. (Don’t go cheap here, buy the best you can find,  makes a huge difference in the taste)

1 clove Garlic chopped fine

2 Jalapeno or Serrano peppers, remove seeds & chop fine

6-8 drops Tapatio Sauce. (this is a hot pepper sauce WITHOUT vinegar) available in the Mexican department at the grocery.

This ingredient is the place to “tune” the heat in the chili.  Use more or less Tapatio, NOT more or less chili powder.

In heavy pot, brown meat with onions & peppers.  Drain well, now is the time to get rid of all the grease you can!!

Add all other ingredients, be sure you use the juice from the beans & tomatoes.  This is the salt component of the dish.  Add V8 juice to achieve the consistency desired.   Simmer for about 40 minutes.  

Answer 2

New Mexico Green Chile Sauce

[can be anywhere from a 3 to a 9 depending on the chiles you use]

This is the other half of the red or green question and life in New Mexico without this sauce seems unimaginable.  The green chiles of New Mexico are unique to the area and no other chile can mimic its flavors.  It is a fall ritual in the state to roast and peel enough to put in the freezer for the winter, as they are not available fresh year round.  The aroma can be intoxicating.  An acceptable substitute could be poblano chiles or Anaheim chiles with some added jalapeno for heat; however, I usually opt for a different sauce when I do not have these toothsome and piquant specimens.  This sauce is usually used for enchiladas, as a base for green chile stew, to smother burritos and of course, for tamales, both inside and out.

Makes about 9 cups

3 cups roasted, peeled and diced New Mexican green chiles (about 10-12 chiles if fresh; otherwise, frozen is fine)

2 cups diced white onions (about 2 medium onions)

4 cloves garlic, minced

1/2  tsp coriander seed, toasted and ground (optional)

1/2 tsp freshly ground black pepper

1 TBS masa harina or 2 tsp all purpose flour

6 cups chicken, pork or vegetable broth

2 TBS vegetable oil

½ cup diced tomatoes (optional)

1/8 cup chopped cilantro (optional, not traditional but adds a nice touch)

1. Sauté the onions in hot oil until beginning to brown around the edges;  add the garlic and cook until the garlic begins to brown

2. Sprinkle in the masa harina or flour and continue cooking and stirring for about one more minute

3. Add the chiles, 3 cups of the broth (cool), salt, pepper and coriander, stir well to combine and bring to a gentle boil.  Add 2 cups of the remaining broth and simmer for 12-15 minutes, adding more broth as needed. NOTE: If using tomatoes, add them during the last 5 minutes.

4. Remove from the heat and stir in the cilantro

You can add chunks of prok or beef stew meat that is cooked until tender or ground pork, then simmer for 15-20 minutes more

Answer 3

one onion chopped up and fried in 1-2 tbsp oil, then add 5 or 6 chili padi chopped up (including seeds) and 2-3 cloves of chopped/crushed garlic.  Then add the minced beef and fry until it is brown.  Add some beef stock, a tablespoon of chili powder and some dried, crushed chili flakes, salt and pepper, tin of tomatoes, some tomato puree and bring to the boil, cover and simmer for about 2 hours and then add a drained can of kidney beans and simmer for another hour or so.  It's even better the next day.

You can add whatever else you like - some people like mushrooms and/or green/red peppers.

On a scale of 1-10, I reckon it's about 7 or 8 in heat, but I prefer it with lots of flavour and fairly hot, but not blow your head off hot (as you can't taste anything else if it's too hot).

Answer 4

Chili seafood.

I make it really hot & have plenty of milk at hand !

I've cooked it for my thai friend & he says It would be a definite 9 on his scale of eye-watering chili.

I spilt some on my white kitchen bench top & I can't get the stain out

( I cover it with a placemat)