Simple question
Making chili
Pretty basic
The spice mostly comes from 3tbsp of cayenne pepper which hasn't been quite enough for my liking before and when I've added tabasco and more cayenne it doesn't really seem to change things much either
I bought some habanero peppers and I'm getting ready to start things but I'm having second thoughts
With two pounds of beef how much habanero should I use
Should I just slice it up or should I like completely pulverize a pepper or three and toss it in
Is habanero going to overpower the rest of everything and kill my mayoid tongue
I had habanero on a burger a few times and it's always very hot so I am nervous
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!commenters too much habanero 🥵 (pureed two)
Excellent chili though and I think the best I've ever made
Thanks!
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Sorry for your butthole
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Tech lover, IT Admin, heckin pupper lover and occasionally troll. I hold back feelings or opinions, right or wrong because I dislike conflict.
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post pics
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It's chili neighbor
It's also in leftover containers in the fridge
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you suck
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I ate way too much
I can show you a leftover container next time I'm downstairs if you want though
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Did you try my advice?
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LMAO at least now you know
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shoulda deseeded'em
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Maybe it wouldn't have tasted as good
No regrets (for now)
Frick me that was good chili
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The flavor is in the outer part. The spice is in the seed membrane. You might have more regrets when you go to shit.
Really though it's good that you're upping your tolerance. Spicy food makes you happy.
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https://www.amazon.com/gp/product/B07197TL86
Try this next time instead. Very economical and even though it's "capsaicin" it has a much fuller spice profile
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Ur welcome my love
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habanero is hardly even spicy u kitty
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Just throw
one in and see how it tastes
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I don't think throwing a whole pepper in will do anything but give me a chili flavored piece of heck in the middle of the chili
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That's a common misconception, you should do it.
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I may be r-slurred but I know how to make food
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Yet here you are, asking how to make food
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Dice that neighbor
up then
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That was the initial plan but I figured consulting rDrama might yield something better 🤔
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!r-slurs
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Protip, put some vaseline on your butthole before
your morning 
shit tomorrow to save yourself 
some pain
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This is horrible advice. It has to be all the way inside the butthole, at least 6 inches or you'll still get fireass.
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I've always been fine just stopping at the first
knuckle 
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I always tell myself that I'll stop at the first knuckle but it never ends up that way.
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if you crush it
it'll help release the oils and you'll get more heat out of it
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I actually found a reddit thread suggesting pureeing them so I pureed two habaneros and dumped a bunch of green chiles in and there are 3 tablespoons of cayenne
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sounds good
:carpcheflove:
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Capsaicin is oil soluble so I'd recommend sauteing the ground or minced chillies in oil alongside garlic (assuming you're using fresh). Ground dried chillies you should also fry in oil but only for a short time (5 to 10 seconds max). Keep a bit of water or stock nearby to prevent it from burning.
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Youve literally told me I'm smarter than most of the userbase.
I've smoked crack
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Have any leftover?
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B-word everone knows there's no such thing as leftover crack
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AND WHEN THERE
IS NO HOPE 
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I SMOKE SOME CRACK AND SHOOT SOME DOPE
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Dont listen to him. What ever you do DONT under any circumstances dice a pepper for any reason.
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The oils will spread evenly throughout the dish by osmosis, no effort required on your part
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Take them peppers and grind them up into a slurry, especially since you're not sure how hot it's gonna be. You can take a bit and stir it in and give it a taste so you don't get blasted.
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You have to chop it up and stir it to spread the pepper oil. My dad made chili with a Carolina Reaper that way.
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Rub the seeds
on your eyeballs
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The seeds are not where the spice is…
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chop it up and deseed it.
toss a good amount in, like 8 or smth.
also I just add hot sauce and sour cream (maybe cheese as well) after i serve it out into the bowl.
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Deseed it really? Like ik the seeds are brutal but is there really any appreciable kick left if they're removed?
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No deseeding peppers is a b-word move
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Dont trust spanish
username wrt spiciness.
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This isn't me saying "he sounds spanish so he probably know what he's talking about", this is me saying "my personal experience confirms that he is in fact correct".
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As someone who identifies as a lightbrown person of colour, let me assure you that we mock you people with the phrase "white people spicy" IRL. Next-worse to trusting a mexichad with spice advice would be asking a Thai how to make spicy pad thai!
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That's why we don't trust you.
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actually i am whiter than shreddedmanlet
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Everyone is whiter than
@Shreddedmanlet, he's Chinese.
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mayos are often bitches when it comes to spiciness though
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i think the spiciness is from the stuff around the seeds and not the seeds themselves.
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Correct, the membrame that hold the seeds is the spiciest
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You're never going to get all the seeds, try deseeding it and see how you like it. Can always selectively leave some seeds in the next batch.
Also, try paprika (smoked), it can lend a nice compliment to cayenne.
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Smoked paprika is so nice, I don't know what I'd even use regular paprika for now that I know how nice the smoked kind is
Smoked paprika shakshuka
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Regular paprika is good on deviled eggs
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Sweet paprika has a use when the food is smokey already, such as smoked meats. However otherwise smoked paprika is almost always better, yeah.
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The seeds themselves contain no spice, this is a common misconception.
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How about you deseed one and then eat it? If there's no kick left you shouldn't have a problem eating it raw, right?
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there's some, depends on your audience
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I'd say 3 but there are a lot of variables. It's gonna be sick either way.
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!commenters I have decided to listen to the juggalo homie, 3 habaneros it is
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RIP fish man
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Three is the correct number for this project, anything less would be a waste. Finely shred the pepper and definitely add the seeds too.
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The proper ratio is about 1:1. One pound beef, one habanero pepper.
...actually, are you doing proper meat-only chili, or chili with beans? I use mean and beans in roughly equal amounts, so if you're doing meat-only you'll probably want one pepper per two pounds of meat (ie, the same one pepper per two pounds of other stuff).
Chop it very small. Smaller is better, it's more even rather than a few very hot chunks in an otherwise (relatively) mild chili.
It needs to simmer for at least 4 hours. If you dump it in and try to eat it 30 minutes later, yes what you're worried about will happen.
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The last time I tried something new with chili I used three different beans (kidney, pinto, and cannellini) and it was barely edible. I blame the cannellini but I've been off of chili for months because of that and I need this to be good so I only used two cans of dark red kidney this time around.
I wasn't aware of the 1:1 ratio of pepper to pounds of meat though that's what I ended up doing. Good info for next time.
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Texas
cant even bbq right. How could they be right 
about chili?
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comrade, please do a little research into the state pepper of texas, and the origins of literally all the other chili plants
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You must be a West Coastcel.
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If cayenne powder is more than red food coloring to you, then half of one minced up in there should be plenty for 2lbs of ground beef. You can always add more and simmer a little longer if that doesn't do it for you.
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!foidmoment
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How often you get wet?
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subscribe to my onlyfans and find out
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For max spicyness cut it into pieces and roast it a little bit then put into chili
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Get dried chillies and rehydrate them in hot water to blend them into a sauce. Dried ancho and guajilo chillis are great for making chilli sauce. See this twink's recipie.
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!cacmoment
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found the incel
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