OK, I've officially cried uncle. I will paraphrase the lyrics to a tune I used to listen to by Elton John, titled - "Indan Sunset". Here's my version: "I heard from passing renegades, Geronimo is dead. He'd been layin' down his weapons, when they filled him full of Chief Longwind's hottest chili!
The taste testing went fine, and I had no problems with what I thought was the spicy heat. Then, while slurping in a tbs., the chili started going down the wrong hole, which was mildly irritating, but made me cough, sending the chili barely into my nasal passages. Yeh, it burned for about 5 minutes. At least the time it takes for pepper heat to cool down has decreased from 15 to 5 minutes.
Ok, I put some into a container for a guy at work who loves chili. I did this before adding any chili heat. Then it was time to make it
The Chief's Chili. I placed 7 japones, 4 CArolina Reapers, and 4 ghost peppers, along with green and orange sweet peppers. I blended them with a bit of water to make a chili mash. I added it to my 3 quarts of chili simmering on the stove. Then, I added 1/2 tsp. ea. - powdered ghost pepper, powdered Trinidad Scorpions, and Carolina Reaper, all finally ground. I stirred the pot and tasted. Was still ok with the heat and loved the flavor, So, I've been hungry for some hot chili so I served myself about 3 tbs. in a small ramecan. As I ate it, (with a tsp.) the flavor was great, and the heat was tolerable. About 10 seconds or so later, my mouth was on serious fire. a pint of water did nothing to cool it. Nor did milk or ice cubes.
After 5 minutes of pain, the heat just went away. Oh, and another siIde effect of this chili batch was nausea. That never happened to me before. Right now, I'm not supposed to consume any dairy. But I could not envision vomiting that chili up my nose. The milk took away the nausea. I have never eaten anything that hot before. I portioned out the chili into freezer bags to use as chili starter. That way, the heat can be diluted.
Funny thing, though that chili was too hot for me
, I kept eating a spoonfull here and there while filling the freezer bags. In small amounts this chili is excellent. But wow is it hot!
My salsa, I called it Raging Bull, Too hot for Texans. This chili, I'm calling firestorm, after the firestorms in forest that consume everything in their paths.
Oh, and if you're in the mood for it, besides the peppers, I used:
1. GFS Hot Chili Powder,
2. 1 large, yellow onion, cut into 8 chunks
3. 1 large green bell pepper, large dice
4. 1 large orange bell pepper, large dice
5. 2 stalks clean and sliced celery
6. 19 oz can diced tomatoes
7. 1 19 oz, can whole tomatoes, cut into eight chunks
8. 2 11 1/2 cans dark red kidney beans
9. 2 11 1.2 oz. can black beans
10. Ground Cummin
11. Ground Coriander.
12.
Adjust for heat to taste.
Seeeeeeya; Chief Longwind of he North