[Poothevokprot]

Does anyone know the secret of this (while keeping some taste)? I have thrown in 20 birds eye chilis (chopped finely, seeds still in) and loads of chili powder but it's still only about medium for me. I don't want to start throwing in hot sauces as they tend to knacker the taste. There must be a better way of taking it to the Chuck Norris level?

[rhiniddibiarmr]

Scorpion pepper.

Are you using the seeds from your pepper?

[movlabs]

Scorpion pepper.

Are you using the seeds from your pepper?

See first post.

[chechokancho]

Slip a ghost pepper in there.I grow them then wait to there bright red then i dry em and put em in coffee grinder to make a fine powder .1/8 a teaspoon of this powder will kick ya ass

[hieklyintinee]

Scorpion is hotter. I actually have some.

[Aafimoq]

Crap now i must locate seeds for the scorpion .I hope some one i know has them localy so they will be free i hate paying for seeds

[tofRobbroolve]

See first post.

You have some faggot peppers then. Did you pluck them from the comedy rainbow?

[arriftell]

You have some faggot peppers then. Did you pluck them from the comedy rainbow?

I have a high tolerance for heat and they were only birds eye.

[duncanalisstmp]

I have a high tolerance for heat and they were only birds eye.

I expected better, both in the response and the quality of pepper.

[attanilifardy]

Well if you are going to buy frozen ones...

[attishina]

I expected better, both in the response and the quality of pepper.

You just didn't bother reading my original post at all, did you?

[poekfpojoibien]

Thai chilis are only 50,000-175,000 scoville units each. An habanero is 100,000 – 350,000. A naga jolokia is 330,000–1,000,000. The scorpion butch T is up to 1,400,000.

Just get the hottest chilis you can find. Habaneros are pretty easy to get ahold of. Naga jolokias are harder. Scorpions are even more difficult to find.

Your other option is capsaicin extract. It'll add insane amounts of heat without altering flavor too much.

[lalpphilalk]

best way to check the hotness of chilli's before you buy them in the supermarket, is to grab one snap it in half then rub both halves in both eyes at the same time ensuring the seeds get behind your eyelids, this is achieved by blinking repeatedly.

but if you've already bought them and your unsure of their heat before committing them to the chilli, just do the same actions minus the trip to the supermarket to reasearch.

[unlomarma]

Chili con carne shouldn't be too hot or you risk overpowering the flavors of the spices, herbs, and other ingredients.

[Imagimifouxum]

I like Habanaro and Serrano chili's. Just the right amount of heat.

[TOOGUEITEME]

Chili con carne shouldn't be too hot or you risk overpowering the flavors of the spices, herbs, and other ingredients.

some people like things whoopass...

its like people who have phaal's and vinderloo's at Indian restaurants and say can I ave it ****in hot mate..and to be truthful its actually quite offensive to the chefs seeing as there's a plethora of other nice Indian dishes on the menu that are more authentic with better flavors but us Brits go in pissed up and either order a phaal,vinderloo or chicken tikka masala.

The chefs have gotten wise to serving us that **** over the years,we walk out after what we think is a nice indian meal complimenting them on the whoopassness of the vinderloo (which indian food isnt typically)whilst beer burping and farting on our merry way lol its embarrassing.....but they make a lot of money out of us dickheads because of our stupidity and rudeness.

[Quiniacab]

some people like things whoopass...

like people who have phaal's and vinderloo's at Indian restaurants to be truthful its actually quite offensive to chefs seeing as there's a plethora of other nice indian dishes on the menu that are more authentic and have better flavor but us Brits go in and either order a phaal,vinderloo or chicken tikka masala but the chefs have gotten used to selling us that **** if we want it over the years,and we walk out after the meal complimenting them on the whoopassness of the vinderloo whilst beer burping and farting lol its embarrassing,and of course they make a lot of money out of those dickheads too.

I think you brits are just accustomed to rather bland regional food and like to exaggerate the effect of indian food. Most vindaloos and curries here tend to be rather mild.

[Clarissa]

I think some of you brits are just accustomed to rather bland regional food and like to exaggerate the effect of indian food. Most vindaloos and curries here tend to be rather mild.

lol ok.

its actually more of a ego thing to eat the hottest curry in the restaurant with the common ******** Brit.

most of the curries we eat here are based old British raj curries that have been developed over the years to suit our tastes.

Ive pretty much been all over the world, and I always make sure I try to have at least one authentic dish in the country im in.

--- Post Update ---

Does anyone know the secret of this (while keeping some taste)? I have thrown in 20 birds eye chilis (chopped finely, seeds still in) and loads of chili powder but it's still only about medium for me. I don't want to start throwing in hot sauces as they tend to knacker the taste. There must be a better way of taking it to the Chuck Norris level?

what other ingredients have you got in there, please don't tell me its just mince meat,kidney beans,chilli powder and chilli's ?

I like to add green peppers, Onions,ground black pepper and rock salt, garlic,cumin,cinnamon and coriander all lightly fried in butter first until the onions are lightly browned,then I add the mince meat leave it to brown a bit, then add a little water stir, add some chilli powder stir, wait till it reduces some more then add some chilli's then chopped tomatoes (not tinned) then let it reduce a little further on low heat until it all comes together with the texture of stodgy porridge then I add the drained kidney beans with a cup full of water a quick stir to mix it all in then place a lid over the pan and leave it to stew in its own juices for a while and reduce then I taste test and add more chilli powder until satisfied then I take it off the heat to sit for a while as the rice cooks.

I also sometimes add cocoa and cream to make it more tastier.

[cajonnmu]

what other ingredients have you got in there, please don't tell me its just mince meat,kidney beans,chilli powder and chilli's ?

LOL, no.

Mince, tomatoes, kidney beans, chili powder, chilis, paprika, marjoram, some beef stock, worcester sauce, ground cumin, tomato puree, bit of sugar and some fresh coriander, salt and pepper.

[V8V8V8]

i use birds eye chilli pretty much for everything, and what i usually do is i slide it in half, scrape off the inner "skin" along with the seeds then toss it around the (along with the original skin) pan with a little bit of oil just to get the chillis alive and kicking. thats the simplest way i do with just the chilli alone.