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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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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You must be a West Coastcel.
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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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