why was my chilli not hot?

[Elasticwoman]

Can any cooks out there explain this? Yesterday I made chilli con carne, including about half a standard green chilli chopped up with the other veg, before adding the minced beef. The result was quite edible but not at all hot, which surprised me. Should I have left the chilli whole?

did you taste the chilli before deciding how much to add?

The ones we get in supermarkets here are really variable in heat - for a big batch of chilli con carne we normally use 2 whole red chillis, chopped up seeds and all (the seeds and white inside bits are hotter than the coloured bits I think) but occasionally need 3, or if they're fiery we de-seed them.

The finer you chop the chilli the more heat it'll release, and frying it off first with the onions and garlic rather than putting it in later with the tinned tomatoes means it'll release more flavour.

Yes, I usually use the powder, but as I happened to have some chilllis in and they don't keep for ever, I used one.

Maybe I should complain to Tesco?

Try adding some cumin powder as well as the chilli for a bit more heat.

Thanks all for posting. Mrs B I think you have answered my q; I only used half a green one, it probably wasn't enough for use with 1 lb of mince. It did get chopped up small though - I whizzed it with the onion and garlic in the food processor. Never thought of tasting the chilli first and I did de-seed it.

I don't think that half a normal chilli would be anything like enough TBH. I use at least 3 to get a hot chilli - and did you take the seeds out? Birds eye chillies are hotter. Bear in mind also that the 'heat' of chillies depends on the time of the year, where they come from, plant variety etc.

Chillies can range from mild to super hot (scotch bonnet are the hottest I think), plus the seeds provide the heat!

The thinner chillies are usually quite hot I think

another vote for a few drops of tabasco!

Green chillies aren't very hot anyway. Agree that Tabasco does the trick.

Couldn't find Tabasco in the supermarket this week. They must've been hiding it.
I'll search again next time I go.

or Encona

We had chilli con carne for tea last night i put in chopped up red pepper,onion,mushrooms,tomatoes,k.beans,3 tsp of hot curry powder (was not thinking) and tsp of cayenne powder & tsp ground ginger.
I don't really like hot currys and things.Dh loves it. Last nights was quite hot!!! usually put 1-2 tsp powder in. DH loved it. said 'make that again! was mmmmmm'.

I use hot chilli powder, cumin and coriander in my chilli (and bacon!) and then keep checking whilst its cooking to see how hot it is and add more if need be. Also I would, if using fresh chillis, use more than half of one. FioFio is right about the red ones being hotter as well.

DO NOT USE SCOTCH BONNET CHILLI PEPPERS - THEY ARE DANGEROUS!!!! Almost died from eating jambalaya with scotch bonnets in. Be warned!!!

Thanks. I was misled by Tesco's labelling of the chillies as well as not using enough, I think.