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Old 05-14-2015, 05:15 PM   #11
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Originally Posted by jennyema View Post
But how did you feel the next day ... if you catch my drift ...
Actually, I have no problems in the lower GI's waste disposal area. No burn. Wasn't praying for the ice cream to come through.

The entrance burn was enough for me. As I said, Dragonfire chili is were dragons come to get their fire.

Seeeeeeya; Chief Longwind of the North
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Old 05-14-2015, 05:17 PM   #12
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But how did you feel the next day ... if you catch my drift ...
Probably had major ice cream consumption following the chili. Or just blame it on the dog.
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Old 05-15-2015, 10:44 PM   #13
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O probably won't make this chili again. The guests were insistent that I make it as hot as I could. They just didn't understand what I know about peppers.

Like I said, a couple of spoonfuls, or even half a bowl, I can handle. I've been eating this stuff since last Saturday. Surprisingly, when I ate it Saturday night, it didn't seem as hot as after 3 days in the fridge.

Seeeeeeya; Chief Longwind of the North
I find my chili gets hotter after it sits over night. I add ground ghost pepper, ground chipotle, cayenne, hot paprika, sweet paprika, ground red pepper flakes, 1 or 2 whole dried small, skinny hot red chili peppers and 1 or 2 whole large mild Mexican chili peppers, cumin, chili powder, FRENCH'S brand Chili-O mix (LOVE that stuff have to get it through Amazon), green bell pepper, onion. crushed tomato and beans to my chili. Serve over brown rice topped with shredded cheddar, sour cream and scallions. I added cocoa powder once and it was wonderful the NEXT day (it has to sit overnight to develop the flavor). I love to make chili dogs all the way with my chili on whole wheat buns.

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Old 05-15-2015, 11:15 PM   #14
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I find my chili gets hotter after it sits over night. I add ground ghost pepper, ground chipotle, cayenne, hot paprika, sweet paprika, ground red pepper flakes, 1 or 2 whole dried small, skinny hot red chili peppers and 1 or 2 whole large mild Mexican chili peppers, cumin, chili powder, FRENCH'S brand Chili-O mix (LOVE that stuff have to get it through Amazon), green bell pepper, onion. crushed tomato and beans to my chili. Serve over brown rice topped with shredded cheddar, sour cream and scallions. I added cocoa powder once and it was wonderful the NEXT day (it has to sit overnight to develop the flavor). I love to make chili dogs all the way with my chili on whole wheat buns.

Sounds a lot like what I made, except I used maybe too many of those many types of chilis.. Glad you've mastered yours.

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Old 05-15-2015, 11:57 PM   #15
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That is one delicious looking chili dog msmofet.
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Old 05-16-2015, 07:06 AM   #16
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That is one delicious looking chili dog msmofet.
Thank you TL. I have some chili in the freezer. Hmmmm Maybe chili dogs are in the plan. LOL.
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bell peppers, chili, ghost peppers, ground beef, more peppers, recipe, tomato

Chief's Dragonfire Chili Previously posted - For Chili-Heads only. Don't know if anyone tried it, but many were intrigued at the idea of putting fish in chili. There was a pretty good discussion going on that thread. This next recipe is hot, very, very hot, possibly too hot for most chili-heads. I like things very hot, and have successfully eaten fresh ghost pepper without feeling any pain. I can eat half a bowl of my Dragonfire Chili before I start to feel pain. After a full bowl of the stuff, my whole mouth is screaming hot, and milk doesn't cool it at all. But I know, that some people are almost addicted to screaming hot chili, and so I'm posting this. Why do I call it Dragonfire Chili; because it's where dragons come to get their fire.:ohmy::lol: And yes, it's a little too hot for me. But you get the full and delicious flavor of those peppers. In my defense, the guests who request the chili said to make it as hot as I could possibly make it. Neither of them finished their bowls. One fo them got half-way through one cereal bowl full. The other got through about four tbs. full. Be forewarned, if you enjoy hot, even really hot, this still may be past your limit. [B][SIZE="3"][B]Dragonfire Chili[/B][/SIZE][/B] [B]Ingredients:[/B] 15 oz. can of dark-red kidney beans 24 oz. can pinto beans 1 large onion, cut into slices 24 oz can of diced tomatoes 4 dried ghost peppers 6 dried cayenne peppers 4 fresh habaneros 6 dried Japone peppers 3 tbs. chili powder 1 tbs. paprika 1 tsp. ground cumin 1 tsp. ground coriander 2 stalks celery, sliced 2 lbs. ground beef Put the beans, tomato, chili powder, paprika, cumin, coriander, and celery into a large pot (this will fill the average slow cooker). Brown the ground beef and season with salt to taste. Add the browned ground beef and sliced onion to the sauce. Place all of the peppers, except the habaneros, into a blender and blend until all peppers are thoroughly ground into a powder. Add the powdered peppers to the sauce and meat. Place a half cup of the sauce into the blender, and the habaneros, and blend into an emulsion. Add to the chili. Cover and simmer over very low heat for an hour. If you so desire, thicken with a quarter cup of masa harina stirred into the chili. It adds a nice flavor and cools the burn slightly. Make a first aid kit of ice cream, and/or very cold ice-milk to cool the burn. If you're a crazy chili-head, this chili will satisfy you. If you are a normal chili lover, this will make you cry. Just sayin'. After eating that bowl full of chili, I could breath on two pieces of steel and braise them together.:lol: Seeeeeeya; Chief Longwind of the North 3 stars 1 reviews
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