Top Chilli Con Carne Recipe

Here is a nice chilli recipe for you to try the Bourbon and Tequila help to give it a different dimension to your standard Chili Con Carne.

3 lbs beef brisket cut into 1/4 inch cubes
1 cubanelle pepper chopped
3 tablespoons olive oil
1/2 lb ground pork
1 tablespoon cumin
5 tablespoons chili powder
1/4 teaspoon oregano
6 garlic chopped
1 large onion chopped
1 teaspoon dry mustard
1 small can plain tomato sauce
1 cup canned whole tomatoes
1 small can chopped mild green chilis
1 small can chopped HOT green chilis
1 beef bouillon packet
2 teaspoons brown sugar
1 can beer
1/4 cup bourbon
1/4 cup tequila



METHOD

To make this chili, saute in a large frying pan, then transfer the sauteed in a large pot:

In pan, with olive oil, saute beef till brown. Transfer. Saute onion, cubanelle pepper, garlic till soft. Transfer. Saute pork. Drain. Transfer.

NOW in the large pot, add all other ingredients. Bring to a boil, then turn heat down and simmer on VERY LOW for 3-4 hours.

I like it just with white rice, topped with fresh chopped onions, maybe some cheddar or some sour cream. Some like it with just saltine crackers.

Serves: 10 - 12

Scoville Rating Table

This is a shortened version of the table I compiled for my book this is taken from the Wiki page here.

Scoville scale

Scoville rating	Type of pepper
15,000,000–16,000,000	Pure capsaicin[3]
8,600,000–9,100,000	Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, nordihydrocapsaicin)
5,000,000–5,300,000	Law Enforcement Grade pepper spray,[4] FN 303 irritant ammunition
855,000–1,050,000	Naga Jolokia[5][6]
350,000–580,000	Red Savina Habanero[7][8]
100,000–350,000	Habanero chili,[9] Scotch Bonnet Pepper,[9] Datil pepper, Rocoto, Jamaican Hot Pepper, African Birdseye, Madame Jeanette
50,000–100,000	Thai Pepper,[10] Malagueta Pepper,[10] Chiltepin Pepper, Pequin Pepper[10]
30,000–50,000	Cayenne Pepper, Ají pepper,[9] Tabasco pepper, some Chipotle peppers
10,000–23,000	Serrano Pepper, some Chipotle peppers
2,500–8,000	Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,[11] Paprika (hungarian wax pepper)
500–2,500	Anaheim pepper, Poblano Pepper, Rocotillo Pepper
100–500	Pimento, Pepperoncini
0	No heat, Bell pepper

Hottest Chillis in the World

Currently the Hottest Chilli in the world is the Naga Jolokia. That in 2007 registered with A Scoville Rating of 1,041,427. A variety of this Chilli held the title for a short while when a Couple from West Bexington, Dorset, England started breeding these fruits and registered a Scoville Rating of 970,000.

'Naga Jolokia' Loosely translated means Ghost Chilli is a chilli naturally grown in several parts of India but is not widely used in cooking due to its extreme heat. Many familys claim to have a cut Naga Jolokia nearby to just touch their food with as this will provide enough spice for any normal dish.

To put the level of heat into context Pure Capsaicin the chemical that makes chilli's hot, is 16,000,000. Police Pepper spray has a Scoville Rating of around 5,000,000 and the Jalapeño chilli has a Scoville rating of as little as 2,500.

We will follow this blog shortly with more useful info, tips and recipes. If you can not wait then please buy our book. There is a link in previous posts and on the right and we will promptly send you a copy.

Welcome to the Chilliman Blog

I am writing this site to both advertise my book and give you all help and information about Chilli Peppers and the use and keeping of these beautiful plants.

In my book i give the full history of the Chili including where it originates, a very recent table showing you the heat of many different chillies including the hottest chillies in the world.

I will update this blog to give you tasters of what is available in the book and keep you up to date with offers and deals that I am giving to both new members and existing members.

Unfortunatly I do not currently have automated purchasing so if you wish to purchase my book you will need to make a Payment and i will send you a copy of the ebook. I am also only currently accepting PayPal. As an opening offer I currently have the price of this E-Book at £10 (Approximatly $17 as of June 2009). Will be rising to £20 shortly after.