View Full Version : Super Extra Hot Chili
silent
01-10-2006, 12:24 AM
My friend wants me to cook chilli for him because he thinks vegetarian food is bad...
So I'm going to buy a can of vegetarian chili and prepare it super extra spicy.
What spiced, pepers and other ingredients should i use? I want to burn his mouth up... he said he wanted it that way so i want to make it happen ;)
Better to make it from scratch! Find a good recipe and go for it.
You need:
beans (pinto, kidney, red, but not lima) Get canned or dry (soak overnight!)
tomatoes (canned or fresh)
onions
garlic
cumin
oregano
black pepper
any other peppers you can find otherwise chili powder (ground chilis only)
A bit of salt (if you feel it's necessary - don't go overboard - I prefer soy sauce myself)
You can add a bit of brown sugar, and if you're really adverturous try a teaspoon of cocoa powder.
Good luck!
Boogabaah
01-10-2006, 03:02 AM
ooh thanks skip!!! now i'm drooling..
next time ya make chili can i come over for dinner? i'll bring some vegan corn bread:D
lace_and_feet
01-10-2006, 05:49 AM
Cayenne pepper is the magical ingredient in adding heat to anything without adding much flavor. I sprinkle a tiny bit on soups, sandwiches, salads...anything salty and it is awesome. So get some, you'll be happy you did. :)
cerridwen
03-24-2006, 07:09 PM
i always add a good dose of hot sauce to my chilli- never can have it too spicy... then again i add hot sauce to anything...
cerridwen
03-24-2006, 07:10 PM
i always add a good dose of hot sauce to my chilli- never can have it too spicy... then again i add hot sauce to anything...
FrozenMoonbeam
03-29-2006, 04:52 AM
oh man i am getting so hungry reading this thread!
cayenne is great, same with tabasco.
oh and for a kick ass chilli add about a teaspoon of cinammon - it won't add spice but it helps blend the rest of the flavours in a warm, delicious way.
crummyrummy
03-30-2006, 04:45 AM
use pepper spray as an ingredient, or, if yer a little scared of over spray, just use Daves Insanity sauce in it....same thing....
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