Tips on HOT chili ????

Michigan BBQ Fan

Michigan BBQ Fan

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Greetings Brethern,

I haven't been active in a bit. Moved and just now getting the smoker back out and finding free time to cook up some amazing BBQ.

I am entering a chili cook off this weekend and I need some advice. I have competed before and I have a recipe that I am confident with and will be making. It's strong beef base with well-balanced flavor and just a touch of heat.

But...this contest has an additional prize for the "Hottest Chili". I need help.

I'm going to enter two different chilis; one with my "main" recipe" and another with the main as the base but majorly kicked-up in the hotness.

Here are the elements I'm thinking of using to boost it up....

1. Basic canned "Hot" Green Chili Peppers

2. El Yucateco Black Label Reserved Chile Habenero Hot Sauce
https://www.hotsauce.com/El-Yucateco-Black-Label-Reserve-Chile-Habanero/

The "Black Label" is one of my favorite "off the shelf" sauces that I can regularly get at my local grocery store.

3. Hot Ones The Last Dab Apollo
https://heatonist.com/collections/t...ts/the-last-dab-apollo?variant=31838990499938

I'm including this mainly because I feel it will have some "street cred" with the normal public voters. If they like "hot", they have probably heard of or watched Hot Ones. I'm going to have this bottle out for people to use to add to the "normal" chili.

4. 100-Pound Reaper Tincture by the Fuego Spice Company
https://www.fuegobox.com/products/100-pound-reaper-tincture

I'm including this as a "unique" and/or "high end" feature. I might have it on display near the chili but not to use. It's kind of a conversation starter for "hot heads."

And...lastly...
5. 16 Million Natural PURE Capsaicin Crystals
https://www.hotsauce.com/16-million-pure-capsaicin-crystals-2ml/

I have never used these and I have no idea what I'm getting into other than I don't plan on touching them or using very much.

Here is my question....

HOW DO I MAKE IT HOT ENOUGH TO "WIN" WITHOUT MAKING IT TOO HOT TO EAT?

I don't do "hot", so I'm not excited to try anything above Siracha. I'm OK with tasting this hot version but is there any way to know how much it TOO MUCH???

Please help. I'm open to tips, suggestions...ANYTHING.

THANK YOU.
 
I would stay away from the oils/concentrates. See if you can score some fresh or dry reapers or ghost peppers and just float them in the chili as it cooks. It will build up in heat the longer you let it float in there. I am not a big fan of super hots, but I do like to float habaneros in my chili. Let us know how it turns out. BTW, super hots are insanely HOT! Use caution when handling them and even when handling the chili too.

Bob
 
Too bad we can't count on USPS. I could send you what you need.
I would avoid any sauce that has vinegar. Also stay away from the bitter taste of the extracts.
Your best bet is dried (or fresh) peppers or better yet ground pepper powders. This will enhance your recipe's flavor rather than collide head on with the flavors.
Perhaps Amazon (prime) could get you some heat delivered before the weekend.

Good luck to you :thumb:
 
BobBrisket said:
I would stay away from the oils/concentrates. See if you can score some fresh or dry reapers or ghost peppers and just float them in the chili as it cooks. It will build up in heat the longer you let it float in there. I am not a big fan of super hots, but I do like to float habaneros in my chili. Let us know how it turns out. BTW, super hots are insanely HOT! Use caution when handling them and even when handling the chili too.

Bob
Click to expand...

Thank you Bob.

I've heard of the "floating peppers" idea in the chili world. I love that. My local grocery store did have some habaneros and I might be able to seek out some locally sourced hotter peppers. I will let you know how it goes.
 
SMOKE FREAK said:
Too bad we can't count on USPS. I could send you what you need.
I would avoid any sauce that has vinegar. Also stay away from the bitter taste of the extracts.
Your best bet is dried (or fresh) peppers or better yet ground pepper powders. This will enhance your recipe's flavor rather than collide head on with the flavors.
Perhaps Amazon (prime) could get you some heat delivered before the weekend.

Good luck to you :thumb:
Click to expand...

Thank you Craig. I never thought of the "bad taste" that the vinegars could add. Thanks for the heads up there. I'm going to reach out to some of my "foodie" friends and see if I can unearth some local fresh pepper sources. My backup will be a dried blend etc.
 
I’d stay away from the crystals and oils also. Sounds like this is going to be a great cook off!


Sent from my iPhone using Tapatalk Pro
 
Daddy told me to have a snort of "good" whiskey... then put it away and pull out the stuff that comes in the plastic bottle...or mason jar. "hell- you done burned off your taste buds with good stuff- might as well go cheap for the rest of the night"

I am told that even the hottest peppers have tastes, flavors, nuance and hints of this and that that make them unique and stand out- and I guess it's true. But at a certain point, all I taste is tongue scalding heat to the point that the dish is just a "carrier for pain"- TWICE.
 
One thing I might add, is that adding some other differentiating flavor besides heat for your hot chili would be helpful, as you are using your "main chili" as the base. It could be something like bacon to give it a smoky flavor, or the canned green chiles you mentioned. Another thing to consider is not to make it so hot that the heat overpowers everything else. This can be tricky, but hopefully the judges are experienced in these matters.

Regardless, wishing you good luck, and please let us know how you do!
 
When I want to go really hot I like Dave's Insanity and you can find it at Meijer. For a bit milder Jim Beam hot sauce it really good too.
 
IMO "Hottest Chili" is subjective. I would try and find a balance. I love "HOT" but theres a point where "HOT" drowns out flavor.


I agree to float some hotter dried chiles like ghost, but i would stick with some fresh pureed chilies like jalapeno's and habanero's.
 
Get some dried de Arbol peppers and use them. I can find them at some grocery stores and a local international market. I would remove the seeds and grind into a powder. Might want to toast them a little before grinding. It brings out the flavor.

I found out the hard way that while they do have a nice flavor they are VERY hot. These are now my go to when I really want to bump up the heat. I would add some and then sample then add more as needed.
 
Im a huge fan of scotch bonnets. In addition to heat, they have a really nice “fruit” flavor. Just put a slice in the bottom of the pepper and add it to the pot. Keep tasting and pull the peppers out when you reach a level of heat that you like. At that point remove the seeds and membrane, chop the flesh and add it back.
 
I usually use dried chile powders for heat. I'm not sure if there is enough time, but I order most of my spices from The Great American Spice Company (they are in Michigan so maybe you can get quick). They have a large selection of whole and ground chiles.

I find the best bang for the buck is the African Bird Pepper, but if you need to go hotter they have Habanero<Ghost<Scorpion as well.
 
Too bad there isn't more time. I agree with everyone that mentioned using a balance of flavor and heat, instead of a blast of heat. I use Temper Temper which is a blend of hot chile powders. Maybe making your own blend?

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