Food Got Peppers?

I'm making some chili this afternoon. I just got done chopping everything up and thought I'd share with TFP and see what peppers you either put in chili, or use in general.

From upper left to lower right are manzano peppers (lightest orange), habaneros (brighter yellow), serrano peppers (left portion of green section), jalapeño peppers (middle green), poblano peppers (right portion of green), chipolte peppers, and at the bottom is onion and garlic.

For reference, that's a 7" paring knife.

Ehh, Tapatalk rotated the pic 90* but you can figure it out.

 

We grew a bunch of different kinds this summer and learned a lot about peppers. I love serranos and so does my husband, so we grew those, and ended up with a ton of those. Our Thai chile plant went crazy and we dried a bunch of them, so I use a lot of dried Thai chile in stuff. I also like to use jalapenos. When we had a bunch of jalapenos this year, we made our own stuffed jalapenos, filling them with a mix of cream cheese and blue cheese. Unfortunately for my husband, who loves lots of heat, the habanero plant did not do very well. We also planted a cayenne plant and a pizza pepper plant. They did okay.

Next year, I think we will be planting serranos, jalapenos, Thai chile, and habanero.

 

I don't know that I've ever heard of pizza pepper.

I love stuffed jalapenos. I usually make mine with a blend of cream cheese, shredded cheese (4-cheese blend or Mexican blend from the store), chorizo, cumin, garlic, salt, black pepper, and wrapped in bacon. They are awesome on the grill.

 

And the chili the peppers went in. That is a very large (10 quart) stock pot. The chili is up past the 7 quart line.

 

It's still cooking, but I'll try to remember to tonight or tomorrow. It's an extremely meaty chili. In that second pic, everything that isn't a pepper or bean is ground beef. Most of the liquid on the top is beer (I'd already drained the grease from the beef, obviously).

It's basically a double batch of this recipe here:
http://www.thetfp.com/threads/what-is-the-recipe-you-are-known-for.347/

I tweaked it a bit by adding the manzano peppers and using a chocolate bock beer.

 

Here @Freman, I snapped a couple more just for you.

 

And one more.

 

Not specifically. It's just something I make a couple times a year. I have several friends who request it, so I usually end up giving half or more of it away when I make it.

 

It's time for some New Mexico style pork green chile. One of the local stores had whole pork loins on sale for $1.97lb so I had them do a coarse chili grind on about half of it. Five pounds, about. I've got about three pounds of fresh peppers, mostly Anaheims and mild jalapenos, with a handful of those skinny little Thai peppers, and a couple of habaneros, which I may or may not use. Dad's recipe uses sliced (not chopped or diced) peppers, cumin, Mexican oregano, onion, garlic. That's it. Six ingredients. Peppers, no matter how many kinds, counts as one ingredient. No beans, no tomatoes.
I'll toast the cumin in a little cast-iron mini skillet. Brown the pork along with the onion, add the cumin and oregano, probably a couple of cups of water. Simmer for about an hour. I'll add the garlic toward the end. Maybe some salt. It'll be great tonight, and better tomorrow.

Lindy