Why isn’t my chilli spicy?

[Ribrabrob]

Whenever I make chilli con carne it never comes out spicy enough.

Yesterday I put in the following spices:

1 tea spoon cumin
1 tea spoon chilli powder
1 fresh red chilli and take a green one
1 tea spoon of chilli paste
A sprinkle of red chilli flakes
Half a tea spoon of coriander
1 tea spoon of paprika

It also had a tin of kidney beans in chilli sauce but it was just so mild. What can I add to give it more of a kick? I use quorn mince so I don’t know if it perhaps absorbs the spice?

Help make my chilli spicy please 😁

That should say half a green chilli

I use cumin, paprika and chilli powder, a teaspoon when I first add them in then lots more as it's cooking, I probably end up using at least a tablespoon or more of each, I just keep tasting and adding as needed.

I add far more chilli powder than you do - near to a tablespoon and some cayenne pepper.

In addition I tend to add some dried (and rehydrated) chillies usually a mix of ancho and cascabel both of which are quite mild but very tasty.

I don't add coriander from your list but I do add half a teaspoon of coco powered which adds a richness to the chilli.

I always add a lot more than 1 teaspoon of each spice. Harissa paste is a game changer imo.

Not strictly authentic but I use Carolina Reaper peppers in mine - that ramps the heat up somewhat!

How old are your spices and how spicy do you generally like your food?

However, out of that lot, it's only really the chilli powder and chilli flakes that will add heat, the others mostly just add flavour unless you are chopping the chillis to release the seeds, although they do also vary in heat.

You can get hot chilli powder and hot paprika (if it doesn't say what type of paprika it is, it won't usually be hot) so that might help.

Have a look for something like this in Asian supermarkets or the Asian section of large supermarkets

www.tesco.com/groceries/en-GB/products/259740896

www.tesco.com/groceries/en-GB/products/289081529

You may need some salt as well. People who avoid it often don’t realise you need it to bring the flavours out.

Do you fry the spices before you do the rest of the cooking?

Do you add salt to taste?

That's true about the salt. Recipes for curry often call for what looks like a lot of salt (up to a teaspoon for a 4 portion recipe) so chilli might be similar.

So if the recipe specifies salt, don't be afraid to put in what it says.
It might feel like a lot, but it's almost certainly less than what would in the equivalent amount of a take away or ready meal version. Plus salt is not anywhere near as bad for most people as often claimed.

I put a whole fresh red chilli in, just split down the middle with the seeds, a tablespoon smoked paprika, 2 tablespoons paprika, a generous 1/2 teaspoon chilli flakes. I find it can be hot if the fresh chilli is a hot one, otherwise everyone just adds chilli sauce to it.
What chilli powder are you using? If just a normal one try a hot chilli powder. You can also get hot paprika powder. Try the fresh chilli before you put it in as they might not be hot enough. I find they vary through the year. Maybe add two, or try small birds eye chillis?

Fresh chilies vary a lot in spiciness. Maybe try some different ones? Have a tiny nibble before using it to cook.

@Ribrabrob

Whenever I make chilli con carne it never comes out spicy enough.

Yesterday I put in the following spices:

1 tea spoon cumin
1 tea spoon chilli powder
1 fresh red chilli and take a green one
1 tea spoon of chilli paste
A sprinkle of red chilli flakes
Half a tea spoon of coriander
1 tea spoon of paprika

It also had a tin of kidney beans in chilli sauce but it was just so mild. What can I add to give it more of a kick? I use quorn mince so I don’t know if it perhaps absorbs the spice?

Help make my chilli spicy please 😁

Quorn absorbs a lot. If you used the whole pack then you need to roast if off with onions, chilli, garlic and veg stock first before adding the spices and the sauce. Kidney bean gloop in the tins can also mean spicing isn’t absorbed properly so I always drain and wash them and add them to the sauce at the end. My recipe is:

1 tbs cumin / coriander mix
1 tsp red chilli powder (but I use the hardcore Indian non-Kashmiri one one so 1 tsp is the equiv of 1-2tbsp of the supermarket versions that use Kashmiri or weak chillis)
2 red chillis (Indian style ones),1-2 tbsp of Chipotle
Hot smoked Paprika to taste

I have the hot chilli powder and use 4 tablespoons... it never seems really hot tho

4 teaspoons!

a couple of cloves of carlic crushed in just before serving.

do you develop spices before adding the other ingredients? cooking them i.e. butter/oil.

That sounds like a lot of chilli. How old are your spices? They lose flavour when stored for a long time.

Not enough spices there! Double the quantities for better flavour. Also add cayenne pepper for flavour and heat! 1/3 of a teaspoon will definitely add spice

Teaspoon of chipotle!

You got Covid ?😂

Tabasco

Also to make it tasty not spicy a little instant coffee or cocoa

Definitely salt.

Also add some hot sauce. Like franks or the like. We had chilli last night it was amazing and this is what i did differently.

Also smoked paprika is nice in chilli.