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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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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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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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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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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