It's getting chilly, time for some Chili

[Fritzo]

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

 

[MrPickins]

Originally posted by: Fritzo

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

Bull.

While the hot parts of a habarneo are too hot to taste the flavor, the meat is fairly mild, and has a nice fruity flavor. The ones I have dried taste kid of like dried apples or rasins with a hint of sage. FWIW, I don't usually use the seeds or the white part (ribs?).

Edit: You are more than correct on taking care after cutting peppers. I usually wear gloves. I had a rather bad experience when I took a shower after making a batch of hot salsa bare handed. I don't think you want details.

 

[GagHalfrunt]

Originally posted by: eplebnista

Originally posted by: j00fek
nothing beats a nice hearty bowl of chili

with Beans! :thumbsup:

WITHOUT BEANS!! Beans add nothing to the chili except filler. You might as well used shredded up cardboard if all you want is flavorless fiber. Whenever a chili recipe calls for a pound of beans replace that with the equivalent weight of meat, peppers and onions.

Originally posted by: Fritzo

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

Well, if you pick up a habanero and bite into it you're fairly stupid and will be in a world of pain. But habs do have a pretty good flavor, they just have to be used judiciously. They need to be cored and seeded and have as much of the inner membrane as possible removed. Once you do that you tame a lot of the heat and what's left is still VERY hot, but managable and flavorful. They do have a very nice taste if you defang them to the point where you can actually taste them without your mouth exploding.

 

[Fritzo]

Originally posted by: MrPickins

Originally posted by: Fritzo

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

Bull.

While the hot parts of a habarneo are too hot to taste the flavor, the meat is fairly mild, and has a nice fruity flavor. The ones I have dried taste kid of like dried apples or rasins with a hint of sage. FWIW, I don't usually use the seeds or the white part (ribs?).

Edit: You are more than correct on taking care after cutting peppers. I usually wear gloves. I had a rather bad experience when I took a shower after making a batch of hot salsa bare handed. I don't think you want details.

"OMG! Someone said something I did not know do it must not be true!"

Read up on dioxins. It's a poison that habeneros contain high levels of. Eating large quantities can actually make you sick. Now, the peppers DO have a kind of fruity flavor, but the pain they induce pretty much covers it up. I just don't like cooking with them because of this.

 

[kingtas]

Yo momma so stupid, I told her that it was chilli outside and she ran outside with a spoon.

 

[MrPickins]

Originally posted by: Fritzo

Originally posted by: MrPickins

Originally posted by: Fritzo

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

Bull.

While the hot parts of a habarneo are too hot to taste the flavor, the meat is fairly mild, and has a nice fruity flavor. The ones I have dried taste kid of like dried apples or rasins with a hint of sage. FWIW, I don't usually use the seeds or the white part (ribs?).

Edit: You are more than correct on taking care after cutting peppers. I usually wear gloves. I had a rather bad experience when I took a shower after making a batch of hot salsa bare handed. I don't think you want details.

"OMG! Someone said something I did not know do it must not be true!"

Huh?

Read up on dioxins. It's a poison that habeneros contain high levels of. Eating large quantities can actually make you sick. Now, the peppers DO have a kind of fruity flavor, but the pain they induce pretty much covers it up. I just don't like cooking with them because of this.

Link showing dangerous levels of dioxins? While the habaneros can have an elevated amount compared to other peppers, I don't see any evidence that it is a dangerous amount.

To you a habanero may be inedible, but to me, it's tasty. That was the only point I was trying to make.

 

[SVT Cobra]

I love Alton Brown's chili episode on Good Eats, it was very informative.

 

[Fritzo]

Originally posted by: MrPickins

Originally posted by: Fritzo

Originally posted by: MrPickins

Originally posted by: Fritzo

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

Bull.

While the hot parts of a habarneo are too hot to taste the flavor, the meat is fairly mild, and has a nice fruity flavor. The ones I have dried taste kid of like dried apples or rasins with a hint of sage. FWIW, I don't usually use the seeds or the white part (ribs?).

Edit: You are more than correct on taking care after cutting peppers. I usually wear gloves. I had a rather bad experience when I took a shower after making a batch of hot salsa bare handed. I don't think you want details.

"OMG! Someone said something I did not know do it must not be true!"

Huh?

Read up on dioxins. It's a poison that habeneros contain high levels of. Eating large quantities can actually make you sick. Now, the peppers DO have a kind of fruity flavor, but the pain they induce pretty much covers it up. I just don't like cooking with them because of this.

Link showing dangerous levels of dioxins? While the habaneros can have an elevated amount compared to other peppers, I don't see any evidence that it is a dangerous amount.

To you a habanero may be inedible, but to me, it's tasty. That was the only point I was trying to make.

First hit on Google:

http://www.dioxinfacts.org/dioxin_health/dioxin_tissues/dioxin_toxicity.html

I used to be a chef, and I'm very familiar with ingredients being used these days. The habanero is really only used in dishes where the cook wants the food to be noticed because it's very spicy. You won't be finding any chefs that use habenero just for thier flavor like you do with peppers like jalepenos, anaheims, or aji's.

 

[adairusmc]

Originally posted by: GagHalfrunt

Originally posted by: eplebnista

Originally posted by: j00fek
nothing beats a nice hearty bowl of chili

with Beans! :thumbsup:

WITHOUT BEANS!! Beans add nothing to the chili except filler. You might as well used shredded up cardboard if all you want is flavorless fiber. Whenever a chili recipe calls for a pound of beans replace that with the equivalent weight of meat, peppers and onions.

Originally posted by: Fritzo

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

Well, if you pick up a habanero and bite into it you're fairly stupid and will be in a world of pain. But habs do have a pretty good flavor, they just have to be used judiciously. They need to be cored and seeded and have as much of the inner membrane as possible removed. Once you do that you tame a lot of the heat and what's left is still VERY hot, but managable and flavorful. They do have a very nice taste if you defang them to the point where you can actually taste them without your mouth exploding.

With beans. Chili without beans is not chili at all - it is sauce.

 

[MrPickins]

Originally posted by: Fritzo

First hit on Google:

<a target=_blank class=ftalternatingbarlinklarge href="http://
<b"><a target=_blank class=ftalternatingbarlinklarge href="http://www.dioxinfacts.org/dioxin_health/dioxin_tissues/dioxin_toxicity.html">http://www.dioxinfacts.org/dioxin_healt...tissues/dioxin_toxicity.html</a>]http://www.dioxinfacts.org/dioxin_health/dioxin_tissues/dioxin_toxicity.html--[/L]

I used to be a chef, and I'm very familiar with ingredients being used these days. The habanero is really only used in dishes where the cook wants the food to be noticed because it's very spicy. You won't be finding any chefs that use habenero just for thier flavor like you do with peppers like jalepenos, anaheims, or aji's.

I read that site also.
It is only setting rules for toxicity equvalents with habanro as a reference. Show me where it says how many habaneros it would take to provide negative effects. I'm sure it's more than anyone in their right mind would eat.

I guess you don't make much salsa as a chef...
I can and do taste the habanero in mine. But, you're free not to use them; I will continue to. :beer:

 

[QueBert]

Originally posted by: adairusmc

Originally posted by: GagHalfrunt

Originally posted by: eplebnista

Originally posted by: j00fek
nothing beats a nice hearty bowl of chili

with Beans! :thumbsup:

WITHOUT BEANS!! Beans add nothing to the chili except filler. You might as well used shredded up cardboard if all you want is flavorless fiber. Whenever a chili recipe calls for a pound of beans replace that with the equivalent weight of meat, peppers and onions.

Originally posted by: Fritzo

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

Well, if you pick up a habanero and bite into it you're fairly stupid and will be in a world of pain. But habs do have a pretty good flavor, they just have to be used judiciously. They need to be cored and seeded and have as much of the inner membrane as possible removed. Once you do that you tame a lot of the heat and what's left is still VERY hot, but managable and flavorful. They do have a very nice taste if you defang them to the point where you can actually taste them without your mouth exploding.

With beans. Chili without beans is not chili at all - it is sauce.

nonsense add beans it's not chili, real chili is nothing but meat and spices. Con Carne is the only true way, and if you like it with beans call it something else because it's not legit chili

 

[compuwiz1]

chil makes u fart

 

[DrPizza]

Someone above recommended lean ground beef...

May I modify that recommendation to lean ground venison?? Several times I've been complimented "this is the best chili I've ever tasted." Of course, a few of those times, the person said "what'd you put in it?" to which "venison" kinda freaked them out a bit.

 

[sandorski]

Originally posted by: DrPizza
Someone above recommended lean ground beef...

May I modify that recommendation to lean ground venison?? Several times I've been complimented "this is the best chili I've ever tasted." Of course, a few of those times, the person said "what'd you put in it?" to which "venison" kinda freaked them out a bit.

Sounds good. Any red meat works including Pork. A mixture of various meats would also be nice.

 

[GagHalfrunt]

Originally posted by: adairusmc


With beans. Chili without beans is not chili at all - it is sauce.

Then by that logic adding beans just makes it beans with sauce. Whoever is feeding you chili is making it wrong if all you think is involved is beans and sauce. It should be loaded up with meat, peppers and onions, THAT'S what makes up the substance of real chili. NOT beans, they're just filler added by people who are too cheap to use enough meat.

 

[Fritzo]

Originally posted by: QueBert

Originally posted by: adairusmc

Originally posted by: GagHalfrunt

Originally posted by: eplebnista

Originally posted by: j00fek
nothing beats a nice hearty bowl of chili

with Beans! :thumbsup:

WITHOUT BEANS!! Beans add nothing to the chili except filler. You might as well used shredded up cardboard if all you want is flavorless fiber. Whenever a chili recipe calls for a pound of beans replace that with the equivalent weight of meat, peppers and onions.

Originally posted by: Fritzo

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

Well, if you pick up a habanero and bite into it you're fairly stupid and will be in a world of pain. But habs do have a pretty good flavor, they just have to be used judiciously. They need to be cored and seeded and have as much of the inner membrane as possible removed. Once you do that you tame a lot of the heat and what's left is still VERY hot, but managable and flavorful. They do have a very nice taste if you defang them to the point where you can actually taste them without your mouth exploding.

With beans. Chili without beans is not chili at all - it is sauce.

nonsense add beans it's not chili, real chili is nothing but meat and spices. Con Carne is the only true way, and if you like it with beans call it something else because it's not legit chili

Beans are traditional in chili. If you don't like them, you're in the minority. Chili most likely came from Texas about 150 or so years ago, and consisted of leftovers, cheap ingredients, and dried beef. Beans were plentiful and easy to carry, so they often ended up in just about everything made- INCLUDING CHILI.

 

[GagHalfrunt]

Originally posted by: Fritzo

Originally posted by: QueBert

Originally posted by: adairusmc

Originally posted by: GagHalfrunt

Originally posted by: eplebnista

Originally posted by: j00fek
nothing beats a nice hearty bowl of chili

with Beans! :thumbsup:

WITHOUT BEANS!! Beans add nothing to the chili except filler. You might as well used shredded up cardboard if all you want is flavorless fiber. Whenever a chili recipe calls for a pound of beans replace that with the equivalent weight of meat, peppers and onions.

Originally posted by: Fritzo

Originally posted by: CaptnKirk

Originally posted by: Turin39789
I picked up some habenero's at a local farmers market - How deadly are these in adding them to a pot of chili? I like spicy food and can tolerate a pretty good amount of heat, should I just core and deseed then chop up and add them in. How many is too many?

Faces of Death Pepper Chart


You definately want all the habaneros you can get.
They use them in commercial applications to remove the chrome from bumpers.

Habenero's are not technically edible. The only thing they're used for it to add pain to the burning sensation. Really, they don't have any flavor other than "OMG MY MOUTH IS ON FIRE!!!!" Jalepenos at least have a nice taste to go with their spice. If you do use them, DO NOT add the seeds, and DO NOT touch your eyes/nose/or genitals without washing your hands.

Well, if you pick up a habanero and bite into it you're fairly stupid and will be in a world of pain. But habs do have a pretty good flavor, they just have to be used judiciously. They need to be cored and seeded and have as much of the inner membrane as possible removed. Once you do that you tame a lot of the heat and what's left is still VERY hot, but managable and flavorful. They do have a very nice taste if you defang them to the point where you can actually taste them without your mouth exploding.

With beans. Chili without beans is not chili at all - it is sauce.

nonsense add beans it's not chili, real chili is nothing but meat and spices. Con Carne is the only true way, and if you like it with beans call it something else because it's not legit chili

Beans are traditional in chili. If you don't like them, you're in the minority. Chili most likely came from Texas about 150 or so years ago, and consisted of leftovers, cheap ingredients, and dried beef. Beans were plentiful and easy to carry, so they often ended up in just about everything made- INCLUDING CHILI.

Yeah, and then they got smart and figured that chili could be something GOOD instead of just a melange of leftovers, garbage and filler. That's when they stopped using beans and started using meat, because it became a dish that people WANTED instead of one that they were forced to throw together due to circumstances. Texas chili now contains NO BEANS. It's all meat, peppers, onions, tomatoes and spices.

 

[Fritzo]

Beans are traditional in chili. If you don't like them, you're in the minority. Chili most likely came from Texas about 150 or so years ago, and consisted of leftovers, cheap ingredients, and dried beef. Beans were plentiful and easy to carry, so they often ended up in just about everything made- INCLUDING CHILI.

Yeah, and then they got smart and figured that chili could be something GOOD instead of just a melange of leftovers, garbage and filler. That's when they stopped using beans and started using meat, because it became a dish that people WANTED instead of one that they were forced to throw together due to circumstances. Texas chili now contains NO BEANS. It's all meat, peppers, onions, tomatoes and spices.[/quote]

Whatever dude. Like I said, your opinion is the minority. Most people love beans.

 

[Turin39789]

Originally posted by: GagHalfrunt

*snip*

Yeah, and then they got smart and figured that chili could be something GOOD instead of just a melange of leftovers, garbage and filler. That's when they stopped using beans and started using meat, because it became a dish that people WANTED instead of one that they were forced to throw together due to circumstances. Texas chili now contains NO BEANS. It's all meat, peppers, onions, tomatoes and spices.

I don't know about Texans getting smart, but the beans/no beans argument is one that goes nowhere, no one changes their mind on it. Eat what you like, let others eat what they like and lets get back to talking spices/recipes instead of flaming beans.

 

[Raincity]

Chile has evolved over the years. The first bowls of Texas Red consisted of Chile powder flour and water and some beans and corn for substance. The no beans approach becomes popular in the 1950's. While it?s your own personal opinion if beans should be added, the no beans rule is enforced in an ICS sponsored cook-off.

 

[CKent]

This thread is wider than oprah's ass

 

[iwantanewcomputer]

beans!!!!!!!!!! this horse has been beaten to death long ago