I grow my own Habeneros and Jalepenos but I only had 4 Habeneros at the time I made this, so it might have been called "heckfire chili". Then again, my home grown varieties are smaller and hotter then grocery store ones so maybe not. If you can't find whole Anaheim peppers, you might be able to find them dried. New Mexico chili peppers work well too. If there is a Latino grocery nearby you should be able to find them there. If I am going to spend the 2 hours making this, I'll use dried beans instead of canned. You will reduce the sodium and it will taste better. Just boil them in a separate pot while you are cooking everything else, add some baking soda about 15 minutes before the end and drain before adding them in the chili.

When I first made this, I couldn't find almond extract so I didn't use it. I also used light cream instead of heavy cream and a small amount of brewed coffee instead of instant. Otherwise I followed the recipe exactly and it was delicious! It tasted very much like Baileys except the real cream was far more indulgent (the real Baileys does not have cream otherwise it wouldn't be sitting out on an unrefrigerated liquor store shelf with no expiration date). The cost though is calories. The real problem is the sweetened condensed milk (that little can has 1,300 calories). Even 1 cup of the heavy cream only adds 800 calories. Bottom line, you are looking at about 500 calories per each 5 oz serving in this recipe.

I made this with a little less cheese and garlic (only 2 cloves). Since I had lots of thyme and oregano in my garden, I also added a few tsp of these as well. I skipped the parsley. My blender was totally useless in trying to make it. No matter how many times I stirred it, shook it, etc, I couldn't get it to blend right, so I turned to my old fashioned tool: a mortise and pestle. Nothing mashes nuts, garlic, etc better. Get a 2 cup granite one. It will be the best $20 you have ever spent!

Like other reviewers said, the cook time isn't enough. I used melted butter and Franks hot sauce with the seeds. It took about 45 minutes to achieve the desired crispness. The key is to taste the seeds every 10 minutes or so until they are just right. Then you know how long to cook them.

Like other reviewers said, the cook time isn't enough. I used melted butter and Franks hot sauce with the seeds. It took about 45 minutes to achieve the desired crispness. The key is to taste the seeds every 10 minutes or so until they are just right. Then you know how long to cook them.

I found this while looking for a chili recipe for my hot "Sandia" New Mexico chile peppers. Even though this is for a stew, I swapped the potatoes for beans. I also swapped the pork for grass fed ground beef as I don't like having to cube meat. Since my New Mexico peppers are hot, I used a little less the 1 1/2 pounds instead of the 2. If you have milder New Mexico peppers or Anaheim peppers, the 2 pounds would probably be good. This recipe was the basis for the best chili I have had in a long time! If you don't want to roast peppers, you can order them pre-roasted online. Just Google "hatch new mexico chile peppers".

I found this while looking for a chili recipe for my hot "Sandia" New Mexico chile peppers. Even though this is for a stew, I swapped the potatoes for beans. I also swapped the pork for grass fed ground beef as I don't like having to cube meat. Since my New Mexico peppers are hot, I used a little less the 1 1/2 pounds instead of the 2. If you have milder New Mexico peppers or Anaheim peppers, the 2 pounds would probably be good. This recipe was the basis for the best chili I have had in a long time! If you don't want to roast peppers, you can order them pre-roasted online. Just Google "hatch new mexico chile peppers".