Chili Powder
Since it's chili con carne time, thought I'd start a discussion on which commercial chili powders are the best when making chili (well, Tex-Mex in general). Chili powder is critical in these dishes...
Forum Discussion
Start with the ole standby McCormick Chili powder. And try using Red Kidney beans. They hold up better and add a great taste to the chili.
I used to use jalapeño peppers for the heat but everyone complained it was too mild.
So I now use one fresh Scotch Bonnet chili pepper with two toothpick holes punched in it and just drop into chili half way thru the cooking process. Adds a nice complete different flavor to the chili.
Now no one ever complains that the chili is not hot enough. :C
Scoville Heat units (SHU)
Habanero chili peppers are 260,000 SHU,
Scotch bonnet pepper is 445,000 SHU.
Not sure how hot this is?
As a reference, jalapeño peppers are only about 1000-4000 SHU.
I used to use jalapeño peppers for the heat but everyone complained it was too mild.
So I now use one fresh Scotch Bonnet chili pepper with two toothpick holes punched in it and just drop into chili half way thru the cooking process. Adds a nice complete different flavor to the chili.
Now no one ever complains that the chili is not hot enough. :C
Scoville Heat units (SHU)
Habanero chili peppers are 260,000 SHU,
Scotch bonnet pepper is 445,000 SHU.
Not sure how hot this is?
As a reference, jalapeño peppers are only about 1000-4000 SHU.
