I made this based on the positive reviews. As I am here in my kitchen, I can hardly breathe from all the fumes from the peppers. And I LOVE spicy food; everyone in my family knows I do. I couldn't believe a recipe could call for 20 peppers, 12 of which were incredibly hot, and still be edible, so I cut the jalapenos to 2, the habaneros to 2 (all with seeds out), and the Anaheims to 2 (few seeds in). And this turned out nearly inedible. I am hoping I can salvage it by adding something else, but what? The only thing I can smell and/or taste is the spiciness from the peppers. I should have stuck to my tried and true, Reno Red, from the Chili Madness cookbook. This chili has more than one flavor dimension, and it's spicy but very, very good.
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I made this based on the positive reviews. As I am here in my kitchen, I can hardly breathe...