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Carolina Reaper Chili

Carolinareaperchili_2.jpg

 
Won hottest (locally) last night.
Loosely (extremely loosely) based on the 2013 ICS winner.
 
My Critique:
Too saly and rich, beans added because the recipe only makes 1/2 crockpot without them, and it was a chili feed.
 
Next time, no pork, no beans, no little smokies,--- cubed beef and more single type pod rather than a mix of pepper types.
And without beans, it will need the recipe doubled to fill a crockpot.
 
 
Ingredients:
1 LB lean ground beef
1 LB ground breakfast sausage
1/4 package little smokies beef
1/4 package little smokies pork
1 14.5 oz CAN SWANSON BEEF BROTH
1 14.5 oz CAN SWANSON CHICKEN BROTH
1 8 oz CAN TOMATO SAUCE
1/2 cup sundried tomatoes
2 SUNSWEET PITTED PRUNES
4 fresh Carolina Reaper peppers
2 cans kidney beans
2 cans black beans

1ST SPICES
 
1 TBSP AMERICAN PAPRIKA
1 ½ TSP ONION POWDER
1 TSP GARLIC POWDER
2 TSP BEEF GRANULES
1 TSP CHICKEN GRANULES
½ TSP SEASONED SALT
½ TBSP CHILI POWDER
½ TBSP Mexican style hot chili powder
 
2ND Spices

3 TSP GROUND CUMIN
½ TSP GARLIC POWDER
½ TSP Hot Pepper salt
1 TSP Cayenne powder
1 TSP Chile Powder
1 TSP Hot Mexican Chile Powder
3 fresh Carolina Reaper peppers, finely chopped.
1/2 dried Yellow BB Douglah pepper, flaked
1/2 dried Boogieman pepper, flaked
 
3RD SPICES
 

1 TSP GROUND CUMIN
1/2 TSP GARLIC POWDER

 
COOKING TIME - 4 HOURS
 
Instructions:
 
Brown all meat. Rinse in collander. Add meat, broths, tomato sauce and chopped dried tomatoes, 1 finely chopped carolina reaper, and first spices to pot.
Put the 2 prunes on top of the mix and cook on high (crock pot---just bubbling in a stovepot) for 2 hrs.
Renove prunes.
Boil beans in their own juice for 30 minutes (@ 1.5 hours of main mixture) adding 1/2 TSP Douglah powder, and 1/2 TSP Trinidad Moruga Scorpion Powder.
Drain beans, but do not rinse.
Add beans and 2nd spices to pot.
Cook 2 hrs on high. (crockpot, just bubbling in a stovepot)
Reduce heat to low, add water if necessary. 30 min's prior to serving, add 3rd spices.
 
 
Sounds good. I have 6 Carolina Reaper seeds sprouting for my next cook off. My 13 year old son wants to eat a Carolina Reaper to see how hot it is.

Thanks for the info.
 
Don't let your son eat it unless he eats other hot things normally. I've seen horror shows because of teenagers eating peppers.
 
Ocho Cinco said:
That is the most complicated chili recipe I have ever seen.
Pool's Brew chili.
Complicated, yes, but the method (not most of the ingredients--I adjusted them for locally available ingredients, heat, and personal taste) and original ingredients won the 2013 ICS award, and it's his second title.
 
Really not too complicated.
1/2 hour prep, wait 2 hrs. another flurry of activity, wait 2 hrs, eat.
 
Yup.
Figured that out on this one.
Some flavors fade, some blend, and if you want a particular one to pop, it has to be added just prior to serving.
 
Was WAY yummy Bro. Not quite hot enough for me, but hey, I eat em with you all the time. Put the Hoopa-Loopa chilli to shame. (Jalapino)
 
Layering flavors def. made a difference.
 
Jup dood.
Ya knows I hadda make it edible for the regular peoples.
If I had made it for just us, it still would have been hottest, but they wouldn't have enjoyed it. :fireball:
 
nAN5zaz.jpg

 
i added just half a reaper, and included some flakes so they could add more lol.
i also used the chuck roast like the original recipe called for.
thanks for the help with recipe.
 
 
 
1st place lol!!!
 
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