Jade Dragon
Member
- Joined
- Nov 9, 2018
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- Reaction score
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- Gender
- Male
- Political Leaning
- Slightly Liberal
I was well known for this discussion back on my last forum, and I thought it best to share here as well. Share any personal recipes, or link to ones you find online.
I want to start off with my crazy recipe, that hasn't been perfected, since I never got any good peppers from my plants to us instead. I saved it in an email draft. This is only for those with cast iron stomachs, and a palate for the fiery.
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
4.0 grams 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
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
I want to start off with my crazy recipe, that hasn't been perfected, since I never got any good peppers from my plants to us instead. I saved it in an email draft. This is only for those with cast iron stomachs, and a palate for the fiery.
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
4.0 grams 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
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