Need suggestions for my Evil Chili.

[Gawdzillers]

I've found that the hottest things I've tasted are from the Asian galaxy of the food universe. Kimchi, wasabi, hot mustard, etc.

Too bad none of that stuff typically goes well with chili. You could throw it in there and see how it mingles with the other flavors, though.

[lordlundar]

Of course, the problem with most of those sauces, as someone pointed out, is that they are all about the heat and rarely about the flavor. Another problem is that, quite frankly, a bottle of one of those would never really get used that much in my kitchen, since you only need a single drop of some of them to flame an entire pot of whatever you're making. See, I do want to blow skulls off, but I also want it to be tasty and edible,

Well, to give a boost of flavour, I'll just remind you that the bulk of a tomatoes flavour is alcohol soluble.

[TheSHAD0W]

Some freshly grated horseradish will open a whole new dimension of heat, though you may need to do some reworking to fit the flavor in. You may also want to experiment with cinnamon and peppermint.

[Evil Queen]

Franks Red Hot and Garlic Red Wine Vinegar. The vinegar will help balance out the flavours and the acid content helps keep the heat in without destroying the flavour. When I used it in my chili last, I didn't even notice the taste of it.

Personally, if I want something that will KILL my guinea pigs' guts; I go with a little bit of wasabi (the real stuff, not the coloured horseradish they sell in grocery stores!). Flavour AND heat!

[Barracuda]

I don't know what it is called, but there is a dark red sauce that is typically on the table at most Pho places. You could look in a Vietnamese grocery store for it, but that stuff is HOT. And flavorful.

[JustaCashier]

Barracuda, could that be the above mentioned Sriracha Sauce?

Mike

[Barracuda]

No, they have Sriracha on the table as well in a marked bottle. And Sriracha can be kind of sweet, this isn't sweet at all, more savory, and it's a very deep, dark red, almost maroon.

[FreakyGeek]

If your worried about flavour as well as heat why not try using some Habenero or Jalapeno Jelly? Their easy as heck to make and go great with a lot of things, just don't inhale the fumes while cooking. Garlic Jelly is another good flavour.

[MaggieTheCat]

I'm surprised nobody has mentioned curry yet. My husband and I put curry in both of our chilis and it gives it a great falvor, and if you get a spicy blend, it'll add heat too. The spiciest I have right now is vindaloo, but there are probably spicier blends out there.

[The Last to Know]

My dad, mom & a bunch of their friends are all chili cooks. They know A LOT about the subject and I really don't know that much, but very willing to get info out of them if need be. LOL My parents only do the cook-offs that are "santioned" events - for CASI or ICS and go to the largest chili-cook off that is done yearly in Terligua, Texas. One thing I do know is my dad is so serious about this he gets his spices by mail order and then measures them out - grinds them in a coffee grinder (only used for spices) and put them in separate bags for the different stages of cooking. I don't know if this would interest you, but the site he uses is http://www.penderys.com/ and maybe there is some information on there about "hot" spices that are used in chili. Good Luck!

[TelephoneAngel]

http://www.thesun.co.uk/sol/homepage...-Grantham.html

maybe you could put this in it.You wouldprobably kill all the particpants, but they couldn't say it wasn't hot!

[Jester]

I am not sure if I believe that story, considering the date of publication.

[lordlundar]

I am not sure if I believe that story, considering the date of publication.

Or the source.

[Jester]

I have acquired the ghost pepper.

I am become death, destroyer of stomachs.

[lordlundar]

I have acquired the ghost pepper.

I am become death, destroyer of stomachs.

Oh dear lord...

Amusingly enough, during Easter dinner on Sunday the subject of hot foods and peppers came up.