Food Got Peppers?

Making another batch today for tomorrow.

 

And that picture is missing part of the peppers. Had to grab two cans of chipolte peppers, some garlic, and a few other odds and ends. I have the beef cooking right now. Brown it, drain it, add the spices and seasonings, cook some more, then add all of the other ingredients and let it simmer for a few hours.

 

It's getting hard to know what to expect from the heat in jalapeno peppers. The last couple of batches from the store were hardly hotter than bellpeppers or anaheims. A month or two ago (same store) I had some that were as hot as serranos.
I know that the mild jalapenos (called TAMs because the were first developed at Texas A&M) developed for use in cheese/jalapeno popper, seem to have crowded out the hot variety, but it's annoying not to know what to expect. I like serranos for the heat, but they're not as fleshy as jalapeno. What else could I try that might be a fleshy pepper, like jalapeno or poblano with a good kick to it?

Lindy

 

Wikipedia has a nice table you can sort by hotness: List of Capsicum cultivars - Wikipedia, the free encyclopedia

The Hungarian Wax has some of the attributes you're looking for, if you can find it. I usually see them at the farmer's market when peppers are in, but rarely at other times, unless they magically show up in the pepper section at this one particular grocery store.

 

A bump because it is that time of year again and I am about to make another batch.

 

I've been making a batch of chili a week lately. Instead of meat, I use TVP and mushrooms. I also add zucchini. It's pretty damn delicious, especially with all the fresh peppers!

 

Two ghost peppers and three habaneros might've pushed it over the edge. I ate one whole bowl, but I think I'm going to add a touch more meat and non-spicy seasonings to it tomorrow before serving it.