Hot As Fuck Peppers

[SrslySirius]

I'm making chili this week, and for heat I usually just use minced jalapenos and powdered cayenne. But this time I decided to mix it up with a variety of peppers. I got jalapenos, chipotles, seranos, and habaneros.

I had no idea what I was getting into with the habaneros though.



Some internet sources are saying that gloves are mandatory for handling these things, and maybe even eye protection while cooking them. I looked up some YouTube videos of people eating them, and some act like it's no big deal, while others appear to be dying.

When I was a kid I got tricked into eating what I believe was a Scotch Bonnet whole. That was a horrible day, but it's within my pain tolerance. If that's more or less what I can expect, then diluting one in a pot of chili should be fine. But if that was actually a Cayenne or something, and I was being a big pussy, then who knows.

I'll report back with a TR if anyone cares, but in the meantime I'd be interested to hear if anyone has tried anything 200k+ scoville and what those experiences were like.

[big dick]

I care.

[DonaldTrumpsHairPiece]

I'm making chili this week, and for heat I usually just use minced jalapenos and powdered cayenne. But this time I decided to mix it up with a variety of peppers. I got jalapenos, chipotles, seranos, and habaneros.

I had no idea what I was getting into with the habaneros though.



Some internet sources are saying that gloves are mandatory for handling these things, and maybe even eye protection while cooking them. I looked up some YouTube videos of people eating them, and some act like it's no big deal, while others appear to be dying.

When I was a kid I got tricked into eating what I believe was a Scotch Bonnet whole. That was a horrible day, but it's within my pain tolerance. If that's more or less what I can expect, then diluting one in a pot of chili should be fine. But if that was actually a Cayenne or something, and I was being a big pussy, then who knows.

I'll report back with a TR if anyone cares, but in the meantime I'd to interested to hear if anyone has tried anything 200k+ scoville and what those experiences were like.

Ya you def need gloves, you're not a grown man or anything. And remember there's no actual burning, the receptors are just sending a signal to the brain telling you there is. All one big mind game.

[hutmaster]

Insane towards the end

[sonatine]

paprika is a pretty standard heat generator in chili and curry for that matter.

it can get hot enough to be borderline unpleasant but you dont have to worry about it destroying your esophagus.

[SrslySirius]

I wasn't aware that paprika is even derived from peppers, as I never noticed it to be spicy. A cursory search though suggests it's ~100-500 scoville.

[sonatine]

I wasn't aware that paprika is even derived from peppers, as I never noticed it to be spicy. A cursory search though suggests it's ~100-500 scoville.

this is incredibly surprising to me. i checked and youre 100% right, but somehow mine picks up where my cayenne quits on the heat index, which at face value makes no sense because cayenne ranks something like 100x hotter according to scoville.

im at a loss. ill grab mine and take a closer look, perhaps its based on something nonstandard.

[wrenchjockey]

Check out the Carolina Reaper, around 1.5M on the Scoville scale. There's a burrito joint in the southeast that has a hit sauce based on it and it was ridic hot, but very tasty, smoky flavor.

As far as the experience, it wasn't bad until I stopped eating and walked out the door. Every hole in my head started leaking, my nose drained, my eyes watered and I think my ears bled. I shit red hot napalm the next day but would do again. I love hot and spicy.

[OSA]

Kinda related






Highest amount of views in the series.

[OSA]

I hear a thick white substance comes out of this one.

[Zap_the_Fractions_Giraffe]

i did a ghost chili (bhut jolokia?) SAUCE not the pepper. Do not recommend, it didn't even taste good. This was years ago, I was working at Pizza Hut and one of the other kids who tried it sprayed an aerosol can of food release spray directly on his tongue and ran out of the building to puke, it was the best heat reaction I have ever witnessed and it's a shame this was before smartphone cameras. Definitely hot as fuck, but not tasty like a jalapeno, just a "fuck you" flavor

[hongkonger]

I hear a thick white substance comes out of this one.

I thought you like them cut.

[Crowe Diddly]

I usually use cayenne and jalapeno for heat in my chili, but also threw in some chile de arbol in the one I made last week, mostly because it was available and they looked not-too-threatening, so I could always throw in more without fucking everything up if they ended up way hotter than I expected (which they didn't). I tried haberneros one time, and while the extra heat was fun, I just don't like how they taste.

A bunch of months ago, I bought smoked ghost chilis in a grinder from Trader Joe's, and so far I used it once (kinda forgot I had it until just now). Inside the grinder is a sealed bag of dried chilis, so you have to open it and pour it back in the grinder before you use it the first time. The one time I added it to my chili, only 3 decent grind-twists into a half-full dutch oven's worth, and it added a noticeable level of smoke and what I'd call internal heat more than mouth/throat heat. Will try it again soon, just not sure in what. https://www.traderjoes.com/fearless-flyer/article/2393

What cut or cuts of meat are you using in the chili? Beans? If your down, post your ingredients or recipe, in as little or as much detail as you like.

[shortbuspoker]

originally read title as "hot as fuck preppers". half expected to see naked chicks in gas masks

[SrslySirius]

What cut or cuts of meat are you using in the chili? Beans? If your down, post your ingredients or recipe, in as little or as much detail as you like.

Ground beef and chuck steak. I generally do add kidney beans for volume, as chili is addicting and I go through a pot so fast. I know people get bent out of shape about beans vs. no beans but I just consider them optional.

I think this recipe is pretty standard, it's how my family in TX always made it. Then again, I've seen people use weird shit like chocolate, carrots, noodles, pork, cinnamon, etc. and call it chili, so I guess there is no standard.

I've also seen this referred to as Texas Chain Gang chili:

* Mince 8 garlic cloves and 4 jalapenos, saute in olive oil.

* Separately, cook 1.5 lbs ground beef and 1.5 lbs chuck (cubed), drain

* Combine all that and add 5 Tbsp chili powder, 2 tbsp cumin, 2tbsp oregano, 3 tsp cayenne, 2 tsp salt. Cook a few minutes.

* Add 28oz crushed tomatoes and 4 cups beef stock. Simmer 2-3 hours

* Add beans 10 minutes before taking off heat if you want

Lately I've been substituting some of the salt for MSG, and using this stuff for beef stock:



ETA: onions are a core part of the recipe I think, but I can't eat them

[sonatine]

What cut or cuts of meat are you using in the chili? Beans? If your down, post your ingredients or recipe, in as little or as much detail as you like.

Ground beef and chuck steak. I generally do add kidney beans for volume, as chili is addicting and I go through a pot so fast. I know people get bent out of shape about beans vs. no beans but I just consider them optional.

I think this recipe is pretty standard, it's how my family in TX always made it. Then again, I've seen people use weird shit like chocolate, carrots, noodles, pork, cinnamon, etc. and call it chili, so I guess there is no standard.

I've also seen this referred to as Texas Chain Gang chili:

* Mince 8 garlic cloves and 4 jalapenos, saute in olive oil.

* Separately, cook 1.5 lbs ground beef and 1.5 lbs chuck (cubed), drain

* Combine all that and add 5 Tbsp chili powder, 2 tbsp cumin, 2tbsp oregano, 3 tsp cayenne, 2 tsp salt. Cook a few minutes.

* Add 28oz crushed tomatoes and 4 cups beef stock. Simmer 2-3 hours

* Add beans 10 minutes before taking off heat if you want

Lately I've been substituting some of the salt for MSG, and using this stuff for beef stock:



ETA: onions are a core part of the recipe I think, but I can't eat them

[OSA]

Not cold enough for chili imo. Get back to me in November

[Crowe Diddly]

Not cold enough for chili imo. Get back to me in November

nonsense. like saying its too cold for ice cream. just never happens. great food is always great.

I grew up with an Irish mother who cooked all meals, & thinks black pepper is way too spicy (never mind anything with actual heat), so everything I've ever learned about chili has come from the internet, my sister in law, America's Test Kitchen, and personal experience, which started at like age 35, as far as chili goes. For instance, looking at what SS posted, it never occurred to me that beef stock would be an obvious base ingredient, obvious as it now seems. I usually use about 56 oz of tomatoes, a combo of diced, crushed, and pureed, depending on what's available. Will def cut that in half next time and add stock, to see how that goes.

if you are up for it, take pics and document your next chili in willie's super-moist thread. or make a video, since you are ss and all. your choice, either would be appreciated.

[Brittney Griner's Clit]

Did it hit a low of 70 or something in Vegas? Time for Chili? I didn't read thread but obviously start low and work up. I have a feeling you are gonna need to make like 10 more batches of vanilla to dilute this.

[SrslySirius]

Actually, I've heard that spicy foods cool your body down a bit and are ideal to eat in the Summer.

But I don't really care either way. Like Crowe said, any time is a good time for chili.