Wow - The chilli so hot you need gloves
 

A new level in hot peppers has been reached, while I'm not sure we need a pepper this hot, here it is.

sign me up for one of those..i'd be *****ting sterno for days.. ;) ouch.

-Z

Damn, pepper so hot makes me wanna slap my momma!

I'd be afraid of farting for a month...

i heard 'dem peppers was made in new york city.. ;)

Hunh. I'll be growing about a dozen varieties of peppers, starting in February (incl. habanero, cayenne, chinese black, etc.).

I've gotta get me some of these seeds. And a HAZMAT suit.

JP

get a rope..

And a six pack! :eek:

yeah..cause this is gonna take a while.. ;)

Thanks Pat,

My brother claims he can eat any hot chili. This is what he will get for Christmas next year.

Dorset Naga Chilli


Catalog & Order Form


Best,
Grady

lol..get 'em, grady.. :)

After all the nice things we said about you in the foster returns thread:D

Grady I am the same way. I have never had a pepper that was too hot to eat but 923,000.00 shu's. I think I have met my match.


What the hell, where's my chili eat'n boots?

WOW! You'll be farting fireballs....and will be the first to burn your house down by farting.

Firechief to homeowner,...Ahh can U tell me how the fire started, U ate some Chilis..(writing in note book)...Ahhh can you tell me that again...Yes chilis, fire ball, yeah I got that...are U sure U want to stick to that story?

You're welcom, Grady. Let me know how fast you get them, maybe I'll order a packet.

Now to go plant the three muscadine vines I just received. http://www.pelicanparts.com/support/...sun_smiley.gif

From An Inexperienced Chili Taster Named
FRANK, who was visiting Texas from the East Coast:

"Recently I was honored to be selected as
a judge at a chili cook-off. The original person
called in sick at the last moment and I happened to be standing there
at the judge's table asking directions to the beer wagon
when the call came. I was assured by the other two
judges (Native Texans) that the chili wouldn't be all
that spicy, and besides, they told me I could have
free beer during the tasting, so I accepted. Here are
the scorecards from the event:

Chili # 1: Mike's Maniac Mobster Monster Chili

JUDGE ONE: A little too heavy on tomato. Amusing
kick.

JUDGE TWO: Nice, smooth tomato flavor. Very mild.

FRANK: Holy ••••, what the hell is this stuff? You
could remove dried paint from your driveway. Took me
two beers to put the flames out. I hope
that's the worst one. These Texans are crazy.

Chili # 2: Arthur's Afterburner Chili

JUDGE ONE: Smoky, with a hint of pork. Slight
Jalapeno tang.

JUDGE TWO: Exciting BBQ flavor, needs more peppers
to be taken seriously.

FRANK: Keep this out of reach of children! I'm not
sure what I am supposed to taste besides pain. I had
to wave off two people who wanted to give me
the Heimlich maneuver. They had to rush in more
beer when they saw the look on my face.

Chili # 3: Fred's Famous Burn Down the Barn Chili

JUDGE ONE: Excellent firehouse chili! Great kick.
Needs more beans.

JUDGE TWO: A beanless chili, a bit salty, good use
of red peppers.

FRANK: Call the EPA, I've located a uranium spill.
My nose feels like I have been snorting Drano.
Everyone knows the routine by now, get me more
beer before I ignite. Barmaid pounded me on the
back; now my backbone is in the front part of my chest.
I'm getting ••••-faced from all the beer.

Chili # 4: Bubba's Black Magic

JUDGE ONE: Black bean chili with almost no spice.
Disappointing.

JUDGE TWO: Hint of lime in the black beans. Good
side dish for fish or other mild foods, not much of a
chili.

FRANK: I felt something scraping across my tongue,
but was unable to taste it, is it possible to burn-out
taste buds? Sally, the bar maid, was standing behind
me with fresh refills; that 300 lb. wench is
starting to look HOT, just like this nuclear waste
I'm eating. Is chili an aphrodisiac?

Chili # 5: Linda's Legal Lip Remover

JUDGE ONE: Meaty, strong chili. Cayenne peppers
freshly ground, adding considerable kick. Very impressive.

JUDGE TWO: Chili using shredded beef; could use
more tomato. Must admit the cayenne peppers make a strong statement.

FRANK: My ears are ringing, sweat is pouring off my
forehead and I can no longer focus my eyes. I farted
and four people behind me needed paramedics.
The contestant seemed offended when I
told her that her chili had given me brain damage.
Sally saved my tongue from bleeding
by pouring beer directly on it from a pitcher. I
wonder if I'm burning my lips off?

It really pisses me off that the other judges asked me to stop screaming.
Screw those rednecks!

Chili # 6: Vera's Very Vegetarian Variety

JUDGE ONE: Thin yet bold vegetarian variety chili.
Good balance of spice and peppers.

JUDGE TWO: The best yet. Aggressive use of peppers,
onions, and garlic.Superb!

FRANK: My intestines are now a straight pipe filled
with gaseous, sulphuric flames. I •••• myself when I
farted and I'm worried it will eat through the chair.
No one seems inclined to stand behind me except
Sally, she must be kinkier than I thought. Can't
feel my lips anymore. I need to wipe my butt with a snow cone!

Chili # 7: Susan's Screaming Sensation Chili

JUDGE ONE: A mediocre chili with too much reliance
on canned peppers.

JUDGE TWO: Ho Hum, tastes as if the chef literally
threw in a can of chili peppers at the last moment. I
should note that I am worried about Judge Number 3.
He appears to be in a bit of distress as he is cursing
uncontrollably.

FRANK: You could put a grenade in my mouth, pull
the pin, and I wouldn't feel a •••• thing. I've lost
the sight in one eye, and the world
sounds like it is made of rushing water. My shirt is
covered with chili which slid unnoticed out of my
mouth. My pants are full of lava-like ••••
to match my •••• shirt. At least during the autopsy
they'll know what killed me. I've decided to stop breathing, it's too
painful.
Screw it, I'm not getting any oxygen anyway.
If I need air, I'll just suck it
in through the 4-inch hole in my stomach.

Chili # 8: Helen's Mount Saint Chili

JUDGE ONE: A perfect ending, this is a nice blend
chili, safe for all, not too bold but spicy enough to declare its
existence.

JUDGE TWO: This final entry is a good, balanced
chili, neither mild nor hot. Sorry to see that most
of it was lost when Judge Number 3
passed out, fell over and pulled the chili pot down
on top of himself. Not sure if the's going to make it.
Poor Yank, wonder how he'd
have reacted to a really hot chili?

FRANK: --------------(editor's note: Judge #3 was unable to report)

lol. good one, legion.

Over 30 years ago I worked a job where we had a 30 minute break in the morining, 30 for lunch and 30 in the afternoon. There were 12 people aged 22-62 working shift making good money but a very eclectic bunch. We had a new guy about a year out of Mexico that was a pepper fanatic. I a midwestern homecooked homeboy didn't know much about peppers. This guy was always bragging about how hot his pepper were. I never gave it a thought because I had never eaten hot peppers and didn't care. This guy was always bringing pepper for lunch and mixing them with everything. I thought it was stange, stupid, whatever. So on and on it went about how great his latest crop was. WHATEVER. Then one day at lunch I go into the break room and this guy had already gotten my usual DrPepper and even opened it for me, that should have been a clue. I must have been the last one in the break room because eveyone was kind of looking at me as I sipped on my drink and ate my usual peanut butter and honey samich or whatever it was I ate 33 years ago. Anyway my lips started burning liked I'd kissed a branding iron, and sweat broke out on my forehead. I was looking arond like WTF, and everyone is kind of grinning. This joker had split one of his peppers and rubbed it on the opening of the bottle. I thought my lips would burn off. He started laughing and everyone else did too, me the 22 year old nube had broken into the world of heated peppers. Living in Texas our family loves them, the hotter the better.

Legion I am sure that U know Good Chili isn't supposed to have Tomatoes nor Beans in it...

There comes a point of practicality where its too much of a good thing. sometimes less is more.

That is correct, and no ground meat either.

WOW Pat and I are on the same page for once....yeah Lincoln was a real no-good-nick....too

No tomatoes, no bean, and no meat...what the hell IS in your chili?

Yeah, really?

Nooooooooo, plenty of meat, just no ground meat. The meat must be cut into cubes from whole cuts of meat. You do it yourself, along with cutting all the other ingredients. Everything fresh if you can find the spices, high quality dried if not.

Yeah, buddy. I make Chili from mega-beef and hard core everything else, and NO BEANS.

Beans are a side dish if you wish it.

I actually bought Chantal cookware initially to cook chili, then found it useful for lots of other things.

Depends on where your from. In Tejas, beans are a no no but then again it depends on your tastes. I've had great chili with and without. Hot enough to make your eyes water or smooth enouth for a 4yr old to eat and enjoy. The key is a blend of spices and textures. If you like it real hot and blend of mustard powder, chili powder, ginger powder and chopped habs and jal-os, onions and garlic (a little) makes a nice full bodied flava.

No beans indeed. I'm now to the point that on my next batch I'll be ready to leave behind the last vestiges of tomato - the little tin of tomato paste I've been putting in. And the cube steak, mmmmm tasty.

I've never met a pepper I couldn't handle - though I can't say I've ever tried raw habanero. The problem tends to be the aftermath. Wife usually shoos me off to the garage for the entire day after Chili Night, and the kid just giggles like crazy, "Eewwwwww, Daddy, that's gustin!!!" (3.5-yr-old-speak for 'disgusting').

One of the keys is roasting your own cumin seeds. Red-hot iron skillet - drop in the seeds, shake pan once, drop the seeds out. Grind up the roasted seeds and cook your meat in the pan you used to roast the seeds.

You're on your way to chili nirvanna, no doubt.

I don't like the flavor of Habanero's, the heat isn't the issue, I can and have eaten them fresh and raw. I grew them in my garden one year.

Habs are a Carribean flavor pepper, not Central or South American like Jalepenos or Chipotles, both of which I like a lot.

It'll be interesting to taste these new ones for their flavor, despite the hot.

this talk is sure making my mouth water. i'm anxious to hear how the taste-testing goes. send leftovers to arkansas c/o bigchillcar.. ;)
ryan

Chili flavor is key. Habaneros, un-intuitively, go much better with sweet and fruity and overall lighter flavors. I pureed some habaneros with fresh ripe mango and prepared a chili with turkey instead of beef. Purely experimental and used red onions and various colored sweet peppers for color. No chili powder or pureed dried chilis, no tomato- it ended up sorta yellow and not red. Was delicious, have been itching to try the next evo of it but lately have been obsessed with my Texas Red. I think once I do the next batch with no tomato whatsoever, I'll have perfected it - don't take my word for it, ask Tim Walsh. He gets pressed into service for all the new evolutions :eek:

I'm curious also about this new chili. The challenge with every type of chili is bringing out the flavor while balancing the heat to the diners' preference. Myself, I prefer to pour sweat and hallucinate, but that usually leaves me with a lot of leftover chili...no one else will eat it.

i need these leftovers! :)

A short note, on how Texas ruined chili....

Way back when, in Mexico, the pig was the domestic farm animal of choice. This is mainly because they had pigs, but also because the humble pig would eat pretty much anything and was a hard worker when it came to finding something to eat on its own. Thus, the farmer could concentrate his labors on something else, or nothing at all, and the pig was left to wander around and fend for himself. This suited both the farmer and the pig.

When the gringos stole Texas from Mexico, they began to raise cattle, as most of Texas was not good for anything else and cows were quite large and large animals sell for more money at market than small ones. They are also willing to travel great distances to the market, unlike the pig.

Inevitably, after learning to make chili from the fine folks in New Mexico, some Texan reasoned that since they had more cows than pigs, it was handier to make beef chili. This was but the first step down the path to ruin.

Subsequently, once Texans had figured out how to grind up a cow, ground beef was used for chili. This was a terrible turn of events, but it soon got worse. This new-fangled grinder enabled them to make chili even less palatable, as they could use lesser cuts of beef for the chili and save the good ones for steaks. If you doubt me, go buy a package of “chili meat” from the grocery store and compare this to “ground beef.” Compare the ground beef to steak. See?

Yet another blasphemy occurred with the development of chili powder. It was now too much work to prepare a good chili puree when the average Texan was armed with a can of chili powder, which could be sprinkled into a batch of chili.

The last straw was when the cowboys began adding beans to their chili, to make the meat go further and to give them a means to entertain themselves around the campfire at night. Texans will forever deny they are responsible for adding beans to chili, to the point that nowadays, any serious chili cook-off in Texas will proclaim Beans Are Not Allowed somewhere in the official rules. This is a result of the popularity of the Mel Brooks movie Blazing Saddles, which enlightened the whole country about what the cowboys had been up to, back in the day. What a sorry state of affairs.

At long last, Texans learned to make beer (sort of) and added insult to injury by serving it with their chili. One sampling of Pearl and most people swore off beer for life.


What you must learn from this:

If you cannot find a pig for your chile, do what the Mexicans do and use a small goat.
If you do not have Mexican beer in your house, go buy some immediately.



JR

And God said, "Let there be chili", and there was chili, and God saw the chili and that it was...GOOD.

Good point, JR. I forgot how Mexicans regard our chili as a mere passing fad, a flash in the pants (err, PAN). My wife makes the serious green chili with pork - now that's some good stuff. She makes the sauce fresh and simmers the pork in it for hours. Good times.

Starting to realize my house may need a 12-step program for chili-eating...

stomach...empty...must...un-subscribe..

Texas aka baja Oklahoma was bought and paid for, not stolen. Same goes for california and Arizona.
The US did use some rather agressive negotiation techiques tho.

Has anyone else used carol shelby's chili packets? Basically spices, salt, and cayenne.
When time is an issue I use carol's chili mixins as a base and then add stuff to make it my own.
As far as store bought it's hard to beat.
http://forums.pelicanparts.com/uploa...1166033204.jpg

BTW when I was a kid I remember every house had a string of dried red chilis dangling from the front porch. My grandmother (Las Cruces, N.M.) would give me a small one to chew on when I was hungry and it wasn't lunch time yet.

My wife (whose maiden name is Gallegos, 2nd generation in the US from Mexico) can't eat my chili because she says it's too hot.

That there is commie speak...