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Hot Chili Recipes - Burning Hell of Delight

Updated on June 1, 2013

Loving adventure and new tastes? Cannot live without chili inferno?

Then you came to the right place, no matter if you have already joined the army of chili enthusiasts or are just a culinary scout.

Despite being a very strong spice that creates a burning inferno in your mouth (or maybe thanks to that fact), chili is a very popular seasoning in many parts of the world: from America to Asia.

You will find here great chili recipes, a bunch of interesting and useful information about the dreadful chili peppers, some tips about how to extinguish fire caused by the hottest peppers and of course a portion of humor.

So relax and prepare for a voyage through the world of chili, the world of burning sensations, strong aromas, emotions and passion.

Chili pepper "hotness" scale

How do we measure how hot is chili?

We all know that chili pepper is hot. But how hot is it? Is there any scientific method of determining "hotness" of chili peppers?

The answer is yes, there is! It's called Scoville scale. The Scoville scale is ranging from 0 (no heat at all) to 16,000,000 (pure capsaicin, the gates of hell).

100-500

Pimento found in stuffed olives

2500-8000

Jalapeño, Tabasco sauce

30,000-50,000

Cayenne pepper

50,000-100,000

Bird's Eye chili

100,000-350,000

Habanero chili, Piri Piri

855,000-1,075,000

Naga Jolokia pepper (also used as a weapon)

What makes chili so hot?

It's capsaicin, a powerful ingredient, found mainly in chili seeds, producing this famous burning sensation.

This version of this delicious dish is only one of many existing, but it's my favourite. I love it for this little oriental twist which makes it special. Of course feel free to make your own modifications

  • 400 g minced biff

  • 1 onion , chopped

  • 2 cloves garlic , chopped

  • 0.5 fresh chili , chopped (I like it extra strong, so I add 1 Bird's Eye or Habanero)

  • 1 can of hermetic tomatoes

  • 1 can of black beans

  • 0.5 ts ground cumin

  • 0.5 ts ground cinnamon

  • 0.25 ts ground coriander seeds

  • 0.5 ts salt

Brown minced beef on a prying pan together with onions and garlic on a good heat. Stir with a fork during cooking, so that ground beef is in small chunks when it is cooked through. Pour over the tomatoes, add chopped chili and spices and let it cook for 3-4 minutes. Mix in black beans and let it cook for a few minutes. Serve with a salad and bread or rice.

  • 1 cup uncooked white rice

  • 1 cup cooked chicken, shredded

  • 1 cup diced cooked ham

  • 1 cup cooked, sliced (thin) sausage

  • 2 tbs butter

  • 2 garlic cloves, minced

  • 1 cup chopped onion

  • 1 cup chopped green pepper

  • 1 1/2 ts salt

  • 1/2 ts black pepper

  • 1/4 ts chili powder or even better a chopped fresh one

  • 1/2 ts dried thyme

  • 1/2 ts dried parsley

  • 2 16oz. cans chopped tomatoes, undrained

  • 1 cup chicken broth

Preheat your oven to 350 degrees. Melt the butter over medium heat, add the garlic, onions and green pepper. Cook, with stirring, until the onions and peppers are soft. Add the chicken, ham and sausage. Continue to cook with stirring for approximately 5 minutes.

Add the rice, tomatoes, chicken broth, salt, pepper, chili powder (or chopped fresh chili), thyme and parsley to the mixture. Stir until evenly distributed.

Transfer the jambalaya to an oven-proof casserole dish (if you're not using one from the beginning), cover, and bake for 1 hour and 15 minutes - or until the rice is tender.

Why chili is so good?

- Because it warms you up

(it burns like fire)

- Gives you energy

(you're moving like a rocket seeking water)

- Makes you slim

(because of all this moving around)

Chili gear that you may need in your kitchen

Simply Calphalon Nonstick 5 Qt. Chili Stock Pot
Simply Calphalon Nonstick 5 Qt. Chili Stock Pot

Elegant, non-stick, stainless steel pot to prepare your chili (and other dishes as well).

 
Magic Slice Non-Slip Flexible Cutting Board, Party Size 7.5" x 11", Chili by Amy Hautman
Magic Slice Non-Slip Flexible Cutting Board, Party Size 7.5" x 11", Chili by Amy Hautman

Protects Surfaces - Easy to Clean. Thin, lightweight & easy to store. It can be rolled so you can funnel chopped food into pans and bowls. A functional and fabulous chili party decoration!

 

  • 200g of butter

  • 250g sugar

  • 200g of dark chocolate

  • 5 eggs

  • 1 tbs flour

  • 1.5 tsp ground chili pepper

  • pinch of salt

(About 72 cookies)

Heat your oven to 200°C

Melt the butter with the chocolate in a small saucepan. Transfer into a mixing bowl, add in the sugar, mix them together and let cool a little. Add the eggs one by one, mixing them after each addition. Add tablespoon of flour, chili and salt, and mix well.

Pour the dough in small molds, and put into the oven to bake for 10-12 minutes. The top should look set, but the inside should still be on the soft side.

Let the the cookies cool down a little, unmold them and transfer to a rack to cool completely while you cook the next batch of cookies. Store in refrigerator.

Lilac Sweet Pepper 4 Plants - Gourmet
Lilac Sweet Pepper 4 Plants - Gourmet

Something milder, but aromatic. Plant produces good yields of large 4 " long by 3 " wide lilac-lavender (not purple) sweet bell peppers. Excellent gourmet pepper for salads and garnishes

 
Habanero Pepper 4 Live Plants - Very, Very Hot!
Habanero Pepper 4 Live Plants - Very, Very Hot!

The legendary hottest of all peppers (now we know hotter ones, but this one is a classic). Easy to grow.

 
Devil Toung Hot Chili Pepper Plant - Very, Very HOT
Devil Toung Hot Chili Pepper Plant - Very, Very HOT

Grows about 3 foot tall, 2 feet wide with 2-3 inches long by 1 inches wide fruit. This pepper is prolific and extremely hot! Comes form Habanero family

 

  • 5 ounces fresh red Thai chilies, seeded

  • 1 medium shallot, peeled

  • 5 cloves garlic

  • 1/2" piece of ginger, peeled

  • 1/4 -- 1/2 cup boiling water

  • 1 teaspoon rice vinegar

  • 1 teaspoon fish sauce

  • 2 teaspoons palm sugar

  • 1/2 teaspoon salt

Combine chilies, shallots, garlic, and ginger in a food processor or blender and process to a paste. Add boiling water, and process until well mixed, then add remaining ingredients. Let stand at least 1 hour before serving... overnight is better. Store in fridge for up to two weeks.

Terrible Ghost Pepper in Action - Don't try this at home

Poor guy... Note what he is drinking to ease the pain - yeah, drinking fat milk is the best way to extinguish the fire

How to put out the chili fire?

Drink a lot of water?

No, it will make it even worse. Use fat milk, olive oil or similar, because capsaicin dissolves in fat, not in water.

  • 1 2/3 cups milk

  • 1/2 vanilla bean

  • 1 red chili pepper

  • 1 cinnamon stick

  • 1 1/2 oz bittersweet chocolate

(Serves 2)

Split red chili pepper and remove the seeds. Split the vanilla bean, lengthwise. Simmer milk in a saucepan with vanilla bean, cinnamon and chili. Heat through for about a minute. Whisk in grated chocolate, and continue to simmer until melted. Remove from heat and let 'steep' for another 10 minutes. Strain out the spices and serve.

Books for chili enthusiasts

The Pepper Pantry: Habanero
The Pepper Pantry: Habanero

Get acquainted with one of the most distinctive flavors the chile world has to offer: the fruity, hot habanero. This die-cut little book offers approximately thirty recipes, from the basics (Essential Habanero Hot Sauce) to the unexpected (Creole Peanut Soup-a West African-influenced treat with habaneros, peanut butter, tomatoes, and coconut milk).

 
Chili Lovers Cookbook: Chili Recipes and Recipes With Chiles (Cookbooks and Restaurant Guides)
Chili Lovers Cookbook: Chili Recipes and Recipes With Chiles (Cookbooks and Restaurant Guides)

Prize-winning chili cook-off recipes and regional favorites! The best chili cookery, from mild to fiery, with or without beans. Plus a variety of taste-tempting foods made with chili peppers.

 
Some Like It Hot: Spicy Favorites From The World's Hot Zones
Some Like It Hot: Spicy Favorites From The World's Hot Zones

Americans' newfound passion for chili peppers knows no bounds. Wright's assembly of recipes calling for hot peppers originates from tropical countries, but there are some exceptions to that rule. He inventories Oaxacan mole, Korean kimchi, Thai curries, Louisiana gumbo, Jamaican jerk, Texan chili con carne, African piri-piri, and Bengali fish stew.

 
Chili Madness: A Passionate Cookbook- More Than 130 New Recipes! 2nd Edition
Chili Madness: A Passionate Cookbook- More Than 130 New Recipes! 2nd Edition

Lots of chili recipes including classics Reno Red and Navajo Green and Buzzard's Breath Chili. One of the best chili cookbooks according to readers.

 
The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking
The Complete Chile Pepper Book: A Gardener's Guide to Choosing, Growing, Preserving, and Cooking

Chile peppers are hot -- in every sense of the word. They add culinary fire to thousands of dishes from a variety of cuisines and inspire near-fanatical devotion in those who have succumbed to their incendiary charms.

In this comprehensive book, world chile experts Dave DeWitt and Paul W. Bosland have assembled all the information that anyone with an interest in chile peppers could ever hope to find. Detailed profiles of the 100 most popular chile varieties include information on how to grow chiles;

 

And the winner is... - Vote for the best chili dish!

My favourite chili dish is:

See results

Do you hate or love chili peppers? - Silly question. Love, of course love! :))

There is so many opinions as many people. Some like it hot, others don't like the pain caused by chili. Which group do you belong to? Now you can join to a fierce and hot debate.

When you think about chili...

I simply love this burning sensation in my mouth, cannot imagine my cooking without it!

I simply love this burning sensation in my mouth, cannot imagine my cooking without it!

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    Oh, not my type, really. I rather stick to mild, traditional, "non-violent" cuisine.

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      Not only in kitchen

      Capsaicin from chili peppers is used in medicine as pain relief, some say that it has also anticancer qualities.

      There is also a military use of this fierce ingredient - capsaicin is the main component of pepper spray used by police forces.

      Have you tried spicy food? Did you like it? What is your favorite dish? Feeling tempted after reading this lens?

      What is YOUR experience with chili?

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        • malloryjane profile image

          malloryjane 6 years ago

          Living in Sichuan (spiciest province in China) has made me LOVE chili peppers! I think that all food in Canada will be bland when I move back, but now I've got some recipes to try out!

        • Linda Pogue profile image

          Linda Pogue 6 years ago from Missouri

          I love cooking with chili. My uncle used chili and cayenne powder to stop bleeding. Some of it is so hot, it cautherizes the wound, according to him. At any rate, I have seen it stop the bleeding of a kitchen mishap--it does hurt, though.

        • PRam1 profile image

          PRam1 6 years ago

          Not a chili lover myself but your lens is so colorfully delicious, so much so that I am tempted. Well done!

        • LadyLovelace LM profile image

          LadyLovelace LM 6 years ago

          Oh, I do love chillies. Great lens!

        • FanfrelucheHubs profile image

          Nathalie Roy 6 years ago from France (Canadian expat)

          Aztec chili chocolate looks pretty good. I used to eat an excellent chicken in a chili chocolate sauce (Mole De Poblano) years ago in a little food store in Montreal, it was good. Chocolat and chili mix very well. I'll certainly try the Aztec chili chocolate

        • Laddoo LM profile image

          Lloyd Pinto 6 years ago from Mumbai

          Being an Indian - I love chili and I cant image food without it!