The past few winters my mom has made me a couple pots of chili, let's it cool, pours a bowl full into a zip lock baggie, and then freezes it.

I just tired what she made this year, and it's good, but really needs to be spicier. I'd never say anything to her about it, and really appreciate it, but it is kinda bland.

Not being a cook, I don't know anything about making chili, but is there something I could add when I heat up a bowl full on the stove?

I'm not taking about burn your face off hot, just something it give it a little kick.

wood714 just add some red pepper flakes. But go slow as you can't take them out if you add too much.

Could slice up a jalapeno or a couple for some spice as well.

Add a teaspoon of cumin, a teaspoon of chili powder and a few dashes of Franks Red Hot.

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Whatever you do, don’t put Dave’s Insanity in there.

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There are a lot of different hot sauces in the supermarket, pick one. Right now, we have McIlhenny Co. Tabasco Brand Pepper Sauce in our refrigerator.

You can heat up the chili on the stove then dish up a bowl. Add a couple of shots of hot sauce to the bowl. Not enough? Add a little more hot sauce. Too much? Add a little more chili.

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You're shy a few manners.

If you want a little heat, try powdered cayenne pepper; it will work better than anything else to add some heat, and contains no salt, unlike the liquid hot sauces, most of which are very salty with the exception of Tabasco. As for cumin powder and chili powder, again, add just enough for your taste.

This is what I do..... my wife doesn't like spicy food.

If you want real SW Flavor, add this.
Maybe you can find it at Walmart.

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NRA LIFE MEMBER

I make my own chili , it has " 8 tablespoons " , yes 8 tablespoons of chili powder, 3 different types . I can tell you this . The quick fix is some tabasco sauce . The slower fix is add some chili powder / flakes when you reheat it . Don't use your microwave to reheat , a sauce pan on the stove is the answer . I would slice and chop up a jalapeño and fry in butter for a few minutes . It helps reduce the heat of the jalapeño but retains flavor . Regards, Paul

Been "eatin" on a pot for 2 days.

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S&W Accumulator

I sometimes like a little cheese on my chili (yeah i know, weird)..... but shredded pepperjack cheese can add a little zip as well if one isnt into going heavy on spices.

I don't make home-made chili (unless opening a can in my home counts... ), but for some additional seasoning, I like cayenne pepper and smoked paprika. Just start light and taste as you go.

I do the same, though I prefer sharp cheddar. Diced onions as an additional topping is also good.

Add Chili Powder ... WHICH Chili Powder ??

There are numerous varieties of Chili Powder.
Their Heat ranges from False Alarm to Three Alarm (or possibly more).

Many years ago i bought some chili powder that seemed to contain ONLY Ancho Pepper. Great Flavor - Low Heat.
You can try to find dried Ancho Peppers at a Bodega (Mexican Grocery).

Cayenne Pepper is HIGH on Heat.

Bekeart

After years of experimenting with fresh jalapenos in home-made chili, tamales, etc., I've found that the heat of cooking kills about 75% of the taste and the heat in the peppers. If you use fresh jalapenos and like you're chili, tamales, enchiladas, etc. on the hot side, you'll have to use far more peppers than anticipated to make the dish (spicy) hot. That's the reason I much prefer ground cayenne for heat. It's more convenient and easier to keep adding it until the heat is right.

Ground cayenne will lose heat as well during the cooking process, so cook your mixture for awhile before you check it for the just right flavor.

I've found that green chiles don't lose heat during cooking to the extent that jalapenos do, so my advice doesn't apply to these peppers. I'm talking about fresh green chiles or fresh ones that have been frozen, not canned green chiles which are very mild anyway.

Something like this would work. I could test a couple bowls, and then I'd know how much to add each time.

I heat it up in a sauce pan.

Thanks for the replies!

When you start getting into different spices, you have to know one thing.

Not all chili peppers or hot spices are the same.
Some companies use low grade while others use top of the line and take more time to get it to it's full flavors.

Even simple Paprika can go from mild to HOT, from one company to another. I have some new "Smoked" Paprika that got my attention the other day !!

Plus one on the Tabasco sauce for a quick boost but Frank's will also work, added to a hot bowl of goodness.

I've been freezing single servings of venison chili for years. It works great and lasts a long time. When I make it, I just use 'chili ready' canned tomatoes. Other than onions, garlic, and Frank's Red Hot, just a very small PINCH of ground up Carolina Reaper pepper. BE CAREFUL WITH THIS STUFF!! You can always add whatever hot spice you prefer later to your particular desire of heat.

When a Guest say's I like My chili HOT or hotter than I make mine I put two servings on the stove and put in two Japan Chili's and let it simmer until the guest is happy and then take them out, the chili's that is. I like the flavor the Japan Chili's put out and in a large pot You can add a dozen and simmer all day. Your eyes water and Your nose runs, but it's GOOOOOOOOD.

This doesn't add much heat but it can be used to moderate excessive heat and add freshness:

At a company chili cook off, one of the ladies had diced tomatoes, green onions, bell peppers, and if you dare, jalapeños. Put a little of each on top of your chili to taste.

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You're shy a few manners.

When I brown the meat I sprinkle "Tony Chachere's Creole Seasoning" on it. Add cumin,chili powder,onion,diced tomatos,chili beans and roasted chilis to beef in a crockpot and cook on low for 4hrs.

If your Mom is the only one to make chili you can just sprinkle the creole seasoning (to taste) to each pot you reheat. I like the warm feeling I get in the back of my mouth when eating instead of ruining the flavor of the food when the heat is all on the tongue.

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I use cayenne pepper and Tony Chachere's Original Creole Seasoning to get a nice combination of flavor and heat.

I got a great deal on sirloin steaks the other day. $4.99 a pound. Way better than the stores stew meat.

That day I made German Gulasch. Super!

Today I made Spice Cabinet Chili. I can make chili a hundred ways. It's all good.

Edit to answer the question.

Look for the Hot Mexican-Stile Chili Powder by McCormick. It's way better and available most anywhere but there's better yet.

Big hugs to your Mom.

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Dum vivo cano

When Mom makes her "chili" it is beans, hamburger meat and tomato sauce. That's it. No chili powder or spices of any kind. Mom likes bland. I make my own and let Mom have all of hers.

For some reason my body won't digest red pepper flakes or cracked black pepper. In powder form I'm good.

It's probably why I eat standing up a lot.

Remember, the ice cream follows the chili!!

Best,
Rick

I think that's what my mom may have done this time.

She's 83, and forgets stuff now and then. now that I think about both my folks have always had bad memories.

Even 10 years ago when they come to FL for the winter they always have stuff they hide in their Ohio house, just in case someone broke in. Come spring when they got back to Ohio they could never remember where they hid the stuff.

Told them to buy a little voice recorder and record where they hid stuff. They bought one the next fall before they came down. Of course they hid the recorder. That was at least 10 years ago, and I don't think they ever found it.

I put salsa on my chili and eat it with tortillas.

Try some McCormick's Siracha chili powder--it's hot and garlicky. Great on scrambled eggs too.

If the spice and heat level is way to high, apply a frozen stick of butter externally.

This should help.




Sent from my iPhone using Tapatalk

This isn't an "add-in" but rather a complete receipe.

Silver Palate Chili for a Crowd

Haven't made it myself but have been at gatherings where it was served. As I recall, it's nice and rich and seemed spicy enough, although you can always increase the chili powder & black pepper.

I used to make a lot of chili and I like it fairly hot. I've changed my ways after Greta's visit. My small part in the battle against global warming. Combat methane.

A GOOD commercial Chili mix

"Darn Good" Chili Soup Mix | Bear Creek
Apologize for drifting from this HOME STYLE CHILI thread.
Recently I bought some "Darn Good" Chili Soup Mix by Bear CreekBear because of a BARGAIN CLOSE OUT price.
It was GOOD! Bought More.
Second pot we added one pound of Old Folks HOT Breakfast Sausage along with a large diced onion.

May not match HOME MADE, but better than most restaurant versions of chili.
Ber Creek is QUICK and HANDY when a unexpected car load of hungry relatives show up.

I still make some HOME MADE CHILI when I have enough lead time.

Bekeart

Is that 'apply', or, INSERT??

Out of 34 post.................

I am surprised that the Red Rooster has not been mentioned ? !
I use it a lot in my Asian style cooking and Wings.

Sriracha is a favorite among many here. Nice heat without all the vinegar in products like Tabasco.

Just remember there is a difference



What's the Difference Between Chile vs. Chili Powder

What'''s the Difference Between Chile vs. Chili Powder | Southern Living

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Still Running Against the Wind

Try some Mexican Valentina sauce...it is cheap and very flavorful. It is cheap and you can add as much or as little as you want. Should be by the mexican food in any grocery store.

Alternatively, try Cholula hot sauce. Maybe a buck or two more. Good. Add to taste.

Tobassco is OK, but I'm personally not a fan of the vinegar flavor compared to the two above. YMMV.

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Rather be outdoors

I'm not so much in making it hotter, well maybe a little bit.

It just needs something to give it more flavor.

Never been a fan of super hot stuff, although I do stock up on Grippo Barb BQ chips every time I'm in Cincinnati. I've gotten a few bags of those that were too hot to eat.

One thing I have always loved sprinkled on top of a bowl of chili (or beans of any kind for that matter) is finely chopped raw onion and finely chopped fresh Jalapeno Jalapeno when the seeds and white membrane is removed are surprisingly mild, kind of like a bell pepper with a finish. If the chili is good but just needs a bit more heat, I would suggest just sticking with a little red pepper. You'll get the heat but still have the flavor. If you need more than a little pepper boost, you might have to have a heart to heart with mom.

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