quote:

Originally posted by flashguy:
I don't make my own, but I sometimes add chili powder and cayenne pepper to what I buy in a can. (I miss my mom's chili!)

flashguy

You should go to local farmers market and get some real and fresh peppers
That canned stuff is a waste of effort.

We just made chili last night for dinner, and it was at least an 8 even my eyes were sweating

I like two tide pods in mine for just the right amount of spice!

I like it at a medium heat...I voted "6 or 7"...I've had it before that it was so hot ("10") that it was uncomfortable to eat (the next 24 hours were uncomfortable too...if you know what I mean ) and so mild that it didn't taste right.

quote:

Originally posted by arfmel:
Not near as hot as I used to fix it. Prostatitis and a history of bleeding duodenal ulcer will change your desire for spicy foods.

I've lost my appetite just thinking about that!

I don’t mind if my eyes water some, things may burn on the way out too.

Around here we usually have mild chili, then adjust individually as desired with peppers & sauce.

quote:

Originally posted by side_shot:
most of the time i like 8+ sometimes i like 5-6 i just got done putting together a bach of 3 bean chili stew this should be 6-8

That looks good. And you called it "3 bean chili stew". "Chili stew" for chili that has beans in it... I wonder if that would satisfy the chili-has-no-beans crowd. I'm thinking it would (or should). But then, what fun would that be?

Make your nose run? Blister paint off a pipe?

Come on, for Pete's sake. I want to enjoy my food, not undergo some form of torture.

3 -4 at max was my vote. And no, I'm not very tolerant of hot spicy stuff.

My chili varies as I use fresh peppers. My standard chili is 1 lb of steak cut into small cubes, 1 lb of chorizo, one onion, 1 large or 2 small poblano peppers, 3 habanero peppers, and a couple of chipotles, plus a number of other ingredients. It ranges from "pretty warm" to "near thai" depending on the strength of the habaneros.

I don't really measure anything and the heat level varies but I'd say it's always around an 8, depending on what peppers I happen to be using. We eat spicy food pretty much everyday.

quote:

Originally posted by bald1:
Make your nose run? Blister paint off a pipe?

Come on, for Pete's sake. I want to enjoy my food, not undergo some form of torture.

3 -4 at max was my vote. And no, I'm not very tolerant of hot spicy stuff.

+1 to this. I like it a little spicy but don't want it burning my mouth and other body parts up.

I used to like things really, really, spicy. Now I tone it down some; if it's too spicy, I can't find my lips for a couple hours.

I voted 6 or 7 as I make mine hot enough to make my bald spot sweat, but not too hot to enjoy. Although what is hot to me is different than what is hot to others as I will eat raw jalapeños with my breakfast.

I plan to enter a chili contest at work and will have to hold back on how hot I make it.

I just made a pot of venison Andouille chili Saturday. I add green chilis along with the usual ingredients and shoot for 6-7 hot. Sweat, runny nose is expected. Flaming anus is not, but some times it happens.

I prefer one-way hot rather than two-way hot.

I prefer it to be very warm with no beans, the wife likes beans and no heat whatsoever, so I normally just make slightly warm and add a good helping of Texas Pete to mine.

Being Indian, especially from the North-East, where Ghost Chilis grow wild, I am used to pretty hot food. But, when I make chili, I keep it at the 6 or 7 level. First, it is OK so that my friends and family can eat it, and if I need to I can use Ghost Pepper hot sauce, if I want it hotter. I use Dave's Insanity brand hot sauces.

AITG- where in Michigan are you at? You should arrange to stop by my place sometime, I will cook you some hot, Indian food!!!!! (I am in Ann Arbor)

quote:

Originally posted by copaup:
My chili varies as I use fresh peppers. My standard chili is 1 lb of steak cut into small cubes, 1 lb of chorizo, one onion, 1 large or 2 small poblano peppers, 3 habanero peppers, and a couple of chipotles, plus a number of other ingredients. It ranges from "pretty warm" to "near thai" depending on the strength of the habaneros.

A man after my own heart. Based on the ingredients that would be about an 7 or 8 on my scale. Habaneros have a nice fruity hot. But they are pretty hot.

quote:

Originally posted by sidss1:
I use Dave's Insanity brand hot sauces.

For the folks that have never tried Dave's Insanity Sauce, you better be a REAL PEPPER HEAD!!!! This stuff took me to my knees, and I love hot food.

quote:

Originally posted by jhe888:
n heart. Based on the ingredients that would be about an 7 or 8 on my scale. Habaneros have a nice fruity hot. But they are pretty hot.

Fresh Habaneros are a beautiful thing, but around here they are REALLY variable in heat. They can be really hot, or insanely, madly, stupid hot. Even if the peppers grew right next to each other on the same plant, there is not real way to know until you taste it. They add a bright citrusy note as well as heat. The chipotles add a smokey heat. The poblanos are for that "green" taste. When they are in season I will replace some of the Poblano with Hatch peppers.

I'll add 2 of my secret ingredients. Freshly ground cumin (cumin loses flavor the longer its stored, and it tends to be stored a LONG time in spice racks) and 10 oz of whatever the best, most flavorful beer in my fridge at the time is. I've also been known to deglaze the pan with top shelf bourbon after browning the meat.

And now I want to make a pot of chili...