More About This Recipe
If there is one thing about me when it comes to eating food, it's that I seriously love my face to rain.
For real. You know that scene in Along Came Polly where Ben Stiller and Jen Aniston are sitting on the floor in a restaurant eating spicy food and Ben's face is like sliding off his head in a river of sweat? I pretty much want whatever he was eating, times 45, right now. I loooooooove heat. I looooooove spice. And since I already have overactive glands, it works out for me!
You're grossed out right now, aren't you.
Okay but listen. Today's meal, this spicy kick in the pants Jalapeno Popper Chicken Chili that was inspired and adapted from CinnamonSpiceAndEverythingNice blog. It is seriously going to tai chi your tongue. BUT. You have control of the heat! You do. You can leave out the seeds of the peppers for less heat. Or even use less peppers altogether. You're like a puppet master, hooohoohaahahahHAHAHA.
Before we get to the recipe, how 'bout a basic lesson in heat ranges in peppers—before you accidentally add something to your food that results in a face volcano, cool?
On the mildest end of the spectrum we have BELL PEPPERS. Zero heat. They're even sweet. So, you're always safe there.
Then a few notches up the heat scale we have ANAHEIM PEPPERS. They're still pretty mild, but have a teensy kick. Super teensy.
Then a few more notches up we have the JALAPENO PEPPERS. As seen in this here popper chili. They're really not THAT hot, but if you leave the seeds in, your face might rain a little.
Then we have the SERRANO PEPPER. It's a little hotter than the jalapeno. Not crazy crazy hot, but hot.
Now there are few peppers higher on the heat index like the Cayenne, Thai, and Rocoto. Which you might want to avoid all together if heat puts you in the fetal position.
Then oh Lord, have you heard of the HABANERO PEPPER? Stay away. Just run. Don't even look back.
THEN, we have the GHOST PEPPER. Basically I turned into lava just typing out the word.
Now that we've got that out of the way, let's make some poppin' chili!
I left the seeds in for my chili because to me, there's just no other way to do it. Serve the creamy popper chili garnished with bacon, shredded cheese, cilantro and sliced fresh jalapeno!
Your life just got so good. And hawt.
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