You should see my Chili recipe if you like good, and spicy food. I posted it before, but it's buried a ways back. It's not perfected, as I'd rather use fresh grown peppers of my choice, rather than just whatever I can find around.
My Inferno chili (No Holds Barred Trial Edition) This is for a large batch, I leave math up to others that want it cut in half, or more. If any takers exist.
About a pound of ground chuck, with a half a pound of ground sirloin. (Mix with plenty of sriracha seasoning, and about half a bottle of green Tabasco, or other green sauce. Let sit for a few hours in a large plastic bag, in the fridge.)
1 package of ground hot chorizo.
1 2.5 oz hot Mexican style chili powder
2 TBSP regular chili powder
1 & 1/3 TBSP scotch bonnet powder (Revised from 1 TBSP)
1 4.0 gram vile of 7 pot brain strain powder
7 jalapenos diced
1 1/2 pint of habaneros diced
2 cipollini onions peeled, and diced
10 dried Thai peppers, 1 dried ghost pepper, 2 dried Trinidad scorpion peppers (grind in mortar, and pestle with little bit of water)
2 10 oz cans, Rotel Diced tomatoes, with habaneros
1 28 oz can of stewed tomatoes
2 14.5 oz diced tomatoes (no salt added)
1 14.5 oz stewed tomatoes (Mexican style)
10-15 grinds of Szechuan peppercorn
1 TBSP smoked paprika
1 TBSP dried lemon peel
1 TBSP dried Marjoram
1 TBSP crushed red pepper
1 TSP ground cumin
2 TBSP Turbinado sugar (Revised from 1 & 1/3 TBSP total.)
Small palm full of Smoked sea salt (I used smoked serrano for more heat)
1 46 fl oz can Tomato juice
1 average size bottle dark ale
