You grow peppers for Chili when? hahah I am pretty happy with the peppers grown (albeit, not at all what I expected in my own endevor of growing (it is practically Thanksgiving), you can look at past threads) for Chili. Let's talk Chili. What do you grow for your' recipe?

This year is my 1st garden, though I've made versions of chili forever. I wanted some immediate success so I limited my choices to traditional red/green bell, jalapenos, pepperoncini and Thai dragon. The pepperoncini I've pickled in brine for snacking but all the others have gone in my chili. Still deciding on next year's garden but hope to include habenero.

Not that you asked but I vary my meat to include ground beef/turkey & Italian sausage and at least two kinds of dried beans (kidney, black, white navy) depending on the meat.

Good thread. I could talk food/gardening all day.

brauneyz said: This year is my 1st garden, though I've made versions of chili forever. I wanted some immediate success so I limited my choices to traditional red/green bell, jalapenos, pepperoncini and Thai dragon. The pepperoncini I've pickled in brine for snacking but all the others have gone in my chili. Still deciding on next year's garden but hope to include habenero.

Not that you asked but I vary my meat to include ground beef/turkey & Italian sausage and at least two kinds of dried beans (kidney, black, white navy) depending on the meat.

Good thread. I could talk food/gardening all day.

Sounds amazing! I want to see how your chili turns out!

abdullahfari said: Here are some of my favorite peppers to grow for chili:

Ancho peppers: These dried peppers are mild in heat but have a rich, smoky flavor that's perfect for chili. They can be used whole or ground into powder.

Poblano peppers: These large, mild peppers are a good choice for people who don't like a lot of heat. They have a slightly sweet flavor that balances out the heat of other peppers.

Guajillo peppers: These dried peppers are a bit spicier than ancho peppers, but they still have a smoky flavor that's perfect for chili. They can also be used to make chili powder.

Very interesting info! I was curious, do you grow your peppers then dry them? I have always wondered what the difference is as I have seen the fiesta brand peppers sold as dried before…like this photo. Are they more potent for spice when dried? I know I can google this info but curious if you grow your own then dry them? Thanks!

Also, I am a huge fan of Habanero, it is just hot enough for me to say it's the perfect pepper. I have tried ghost pepper a few times and it's just too much lol. Perhaps it's the Texan in me that loves Habanero (I can put Habanero salsa on anything! Especially breakfast items like eggs or English muffin breakfast sandwiches (like an egg McMuffin at McDonald's) lol. Anything else is just too boring for me lol

Well, for the Chiles, I cannot list varieties because over the years I have tried many varieties.
Now Banana, Jalepeno, Anaheim, Poblano,Pimento, Paprika, Serrano are among them along with a myriad of various sweet peppers.

My other half can no longer handle hot chilli so, I/we do not eat as much as we used to, actually , a lot less.
I would clean hot peppers, while she would then blanch and mix them with onions and sweet peppers and freeze them.

There are a lot of bags of hot chilli mix in the freezer now, enough to make gallons of chilli, so I may take all but the best looking bags and add them to the compost pile next summer, as there is no way I can eat that much chilli any more, and mostly lacking of taste buds make eating it far, far from what it used to be.
Oddly, I still grow chiles every summer, though the hottest now are very mild.

I prefer cut up Chuck Steak, or othe roast beef types, to hamburger for Chilli.
It is a lot cheaper, up here, to buy a roast and cut it up your self rather than buy stew meat.

Chili in Texas is as varied as it can get. I grow tabasco peppers, but they are for my greens and beans, chuckl. Occasionally I grow serranos for salsa and pico, but jalapenos are always for jalapeno poppers, yummmy.
Not sure if Abdullah has a different variety of Ancho poblanos than we do, but they are the same pepper here - its just that poblanos are the fresh variety, while ancho's are the dried versions of the pepper. I prefer the poblano that turns black as it ripens, but most varieties turn red.

the poblano that I got from Pinetree couple years ago do turn black. fyi.

that's all I can contribute, I can't take the heat lol. I still have some habanero paste in the freezer from the year I grew habs.- 2020?