OT: Best chili in CT

[shizzle787]

It was offered without political commentary and if you know the pic none is needed. Just a visual reference.

That was way too visual.

 

[intlzncster]

That was way too visual.

Better that than...

 

[jleves]

Funny you imply an addiction. The pepper sensation I'm currently in love with doesn't even come from a "hot" pepper, it comes from Szechuan peppercorns, which you usually won't find in typical Americanized Chinese restaurants. It actually sort of numbs your lips, or they kinda feel like they're buzzing. It's weird.

As far as hot goes, if you're not overly familar with the really nasty peppers, here's a list. However, you can't take that list to the bank. My personal comfort level these days usually tops at 100K Scoville, but used judiciously. After that it's mostly pain, no flavor. But I got ambushed at an Ethiopian place in DC with a batch of piri piri peppers (normally in the 50-100K range, but can go up to almost 200K) used in a sauce that were clearly well north of my tolerance. Hate it when I get surprised like that.

I can handle pretty hot. I work with a lot of asian people and I can usually eat anything they can and frequently a level higher. I've had some hot ramen soup in LA that probably ranges between the 50,000 to 100,000 on the scale (most likely on the lower side of that) and that's hotter than most people I know will bother with.

I won't go near a scotch bonnet or habanero - those are just too freakin hot.

Why in bloody hell (literally) did anyone decide to make a bhut jolokia (ghost pepper) or carolina reaper. Those are just ridiculous at 10 times hotter than habaneros.

Given the choice of eating a carolina reaper or having a cactus jammed up my ass, I'd have to consider for a long while before deciding.

 

[shizzle787]

I can handle pretty hot. I work with a lot of asian people and I can usually eat anything they can and frequently a level higher. I've had some hot ramen soup in LA that probably ranges between the 50,000 to 100,000 on the scale (most likely on the lower side of that) and that's hotter than most people I know will bother with.

I won't go near a scotch bonnet or habanero - those are just too freakin hot.

Why in bloody hell (literally) did anyone decide to make a bhut jolokia (ghost pepper) or carolina reaper. Those are just ridiculous at 10 times hotter than habaneros.

Given the choice of eating a carolina reaper or having a cactus jammed up my ass, I'd have to consider for a long while before deciding.

You shouldn't even have considered these options to begin with.

 

[storrsroars]

Why in bloody hell (literally) did anyone decide to make a bhut jolokia (ghost pepper) or carolina reaper. Those are just ridiculous at 10 times hotter than habaneros.

Given the choice of eating a carolina reaper or having a cactus jammed up my ass, I'd have to consider for a long while before deciding.

I'd never touch either. There was a day when maybe I could've done one small half million little guy, but this over a million Scoville stuff is absurd.

Although, I suppose in my youth, if someone called me a chicken and showed me a YT of a 12 year old eating a whole Carolina Reaper, I'd probably have to go eat one.

And I imagine that after it worked its way through my system, it would probably feel like trying to pass a cactus.

 

[nomar]

Richz pwning noobs ITT

AUGUST WEST'S FAMOUS TURKEY CHILI

Ingredients:
10-15 pounds ground turkey
6 gallons of ketchup

Instructions:
Cook ground turkey in crock pot on medium-high heat until browned
With fingers, add ketchup, dollop by dollop, until thoroughly nauseated

 

[Dream Jobbed 2.0]

My fiancé made "chili" today. She put two chicken breasts in the crockpot with, golly, it must have been probably a vat of sodium free vegetable stock, one onion a green pepper and a can of pinto beans. Then she added FAT FREE ALMOND MILK AND COCONUT FLOUR. She was shocked when the "chili" didn't thicken up. Probably because what you added wasn't really milk and flour. It was an okay tasting soup but no one in their right mind would have called that chili.

 

[CTMike]

My fiancé made "chili" today. She put two chicken breasts in the crockpot with, golly, it must have been probably a vat of sodium free vegetable stock, one onion a green pepper and a can of pinto beans. Then she added FAT FREE ALMOND MILK AND COCONUT FLOUR. She was shocked when the "chili" didn't thicken up. Probably because what you added wasn't really milk and flour. It was an okay tasting soup but no one in their right mind would have called that chili.

Grounds to end the relationship?

 

[mauconnfan]

Raphael Chilli-ous

 

[August_West]

I can handle pretty hot. I work with a lot of asian people and I can usually eat anything they can and frequently a level higher. I've had some hot ramen soup in LA that probably ranges between the 50,000 to 100,000 on the scale (most likely on the lower side of that) and that's hotter than most people I know will bother with.

I won't go near a scotch bonnet or habanero - those are just too freakin hot.

Why in bloody hell (literally) did anyone decide to make a bhut jolokia (ghost pepper) or carolina reaper. Those are just ridiculous at 10 times hotter than habaneros.

Given the choice of eating a carolina reaper or having a cactus jammed up my ass, I'd have to consider for a long while before deciding.

I'm in the processs of making 2 different sauces for Nashville hot chicken for a family gathering today. One with cayenne. One with ghost chiles.

It's really really hot

 

[storrsroars]

I'm in the processs of making 2 different sauces for Nashville hot chicken for a family gathering today. One with cayenne. One with ghost chiles.

It's really really hot

If you're not wearing gloves, be sure you don't rub one out for awhile.

 

[August_West]

If you're not wearing gloves, be sure you don't rub one out for awhile.

I'm wearing gloves and goggles. I grind the peppers myself. Won't let wife daughter in kitchen.

 

[UConnNick]

My fiancé made "chili" today. She put two chicken breasts in the crockpot with, golly, it must have been probably a vat of sodium free vegetable stock, one onion a green pepper and a can of pinto beans. Then she added FAT FREE ALMOND MILK AND COCONUT FLOUR. She was shocked when the "chili" didn't thicken up. Probably because what you added wasn't really milk and flour. It was an okay tasting soup but no one in their right mind would have called that chili.

She should be arrested and incarcerated by the chili police for that felonious abomination. Merely referring to that as "chili" is an actionable offense, let alone actually serving it to anyone.

 

[sledog]

If it don't burn on the way in, and burn on the way out, it don't count.

 

[SWHuskyFan]

My wife makes this concoction she calls chili which contains ground turkey, kidney beans, garbanzo beans, chick peas, black beans and a jar of salsa.

It looks something like what would happen if you heaved after eating some legitimate chili and I can't say it tastes much better.

 

[RichZ]

My wife makes this concoction she calls chili which contains ground turkey, kidney beans, garbanzo beans, chick peas, black beans and a jar of salsa.

It looks something like what would happen if you heaved after eating some legitimate chili and I can't say it tastes much better.

One of my oldest friend's wife makes "chili" with ground beef, a can of pork & beans, a bottle of ketchup and a teaspoon of chili powder. She bought the jar of chili powder years ago, and only uses a teaspoon at a time, maybe twice a year, when they are in the mood for this crap. Can't imagine it tastes like anything at all by now.

 

[UConn Do It4]

Smokin With Chris in Southington has a very tasty chili