Hot Chili Recipes - Burning Hell of Delight
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).
Pimento found in stuffed olives
JalapeÃ±o, Tabasco sauce
Bird's Eye chili
Habanero chili, Piri Piri
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
Elegant, non-stick, stainless steel pot to prepare your chili (and other dishes as well).
Hand painted ceramic. Mexican style.
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 200Â°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.
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
The legendary hottest of all peppers (now we know hotter ones, but this one is a classic). Easy to grow.
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
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
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).
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.
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.
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.
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:
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!
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?