What Is The Hottest Chili In The World?

Question

And Where Can It Be Purchased?

Answer 1

Naga Jolokia. Perhaps you heard of the ESPN reporter who tasted one.

See what happened to him: http://www.youtube.com/watch?v=MvK2Y1hv9...

Answer 2

I say look it up on www.google.com  because ummmm my friend did a report on it in lik  the 5th gade and i tink it was texas idk what exact store sorry

but i hope this help a tad bit!!!

Answer 3

Homemade.

Answer 4

The Naga Jolokia (also known as Bhut Jolokia, Ghost Chili, Ghost Pepper, Naga Morich) is a chili pepper that grows in Bangladesh, northeastern India (Assam, Nagaland, and Manipur), and Sri Lanka. In 2006, it was confirmed by Guinness World Records to be the hottest chili in the world, displacing the Red Savina

The cultivar Dorset Naga pepper (cultivar status in process) is grown in West Bexington, Dorset, England.[10][11][12] It was developed through simple plant selection by Michael and Joy Michaud.[13] Samples sent to two different U.S. laboratories in early 2006 reported heat ratings of 876,000 and 970,000 Scoville units

Answer 5

I have no idea about stores and you fail to say what city..

but

http://www.peppermania.com/hot_bites.htm...

Answer 6

Habanero Peppers

you can find them at any grocery store and they are not red

most are orange...SOME are yellow

Answer 7

The JAMAICANS will say SCOTCH BONET they Guyanese will say TIGHER TOOTH .........The Panamanians will say Harboneros The Mexicans will say Tepin etc.

I actually think the CHINESE real hot homemade mustard is the hottest.......

Answer 8

Make it Yourself - this recipe wins cook-offs!!!

Habanero Hellfire Chili ---

"Tasty chili whose name says it all! Note: Whole Anaheim peppers are not widely available; this ingredient is optional, and you can use hot pepper sauce instead."

INGREDIENTS

1/2 pound bacon

1 pound ground round

1 pound ground pork

1 green bell pepper, diced

1 yellow onion, diced

6 jalapeno peppers, seeded and chopped

6 habanero peppers, seeded and chopped

8 Anaheim peppers, seeded and diced

2 cloves garlic, minced

1 1/2 tablespoons ground cumin

1 tablespoon crushed red pepper flakes

3 tablespoons chili powder

2 tablespoons beef bouillon granules

1 (28 ounce) can crushed tomatoes

2 (16 ounce) cans whole peeled tomatoes, drained

2 (16 ounce) cans chili beans, drained

1 (12 fluid ounce) can beer

3 ounces tomato paste

1 ounce chile paste

2 cups water

DIRECTIONS

Place bacon in a large soup pot. Cook over medium high heat until evenly brown. Drain excess grease, leaving enough to coat bottom of pot Remove bacon, drain on paper towels and chop.

Brown beef and pork in pot over medium high heat. When meat is browned, stir in the bell pepper, onion, jalapeno peppers, habanero peppers, Anaheim peppers, garlic, cumin, red pepper flakes, chili powder, bouillon, crushed tomatoes, whole tomatoes, beer, tomato paste, chile paste and water.

Reduce heat to low and simmer for 45 to 60 minutes, stirring occasionally. Add beans and bacon and continue simmering for another 30 minutes.