What chilies do you like in your chili?

[Shakes]

Personally, when I make chili, I like to stay away from the chili powder in favor of fresh chilies.

My favorite is the red chili pepper. (Sorry, forget the real name.)


What are yours?

[runner pat]

Anchos, cascabels, chipotles, serranos, habaneros.

[Lamar Mundane]

Hatch green (Anaheim).

[Chefguy]

Ancho, chipotle, perhaps jalapeno, and hot (or sweet) smoked paprika (ground red pepper). Also green bell pepper.

[silenus]

Serrano, habanero (both home grown), Anaheim, paprika, and maybe some Asian Death peppers. But I still use chili powder (Gebhardt's, the original chili powder. Accept no other.).

[MikeG]

Ancho, serrano, guajillo, chili pequin, paprika, and jalapeno. I like chipotles but think they are too smoky for my style of chili.

[Chronos]

When I've made chili, I've used jalapenos, but I could maybe go with something just a little bit hotter. You need some of the actual pepper flavor in addition to the heat, and it seems kind of silly to use a really hot pepper if you're just going to cut it with bells.

[Terraplane]

Ancho, guajillo, cascabel, and cayenne. Roast them all together along with some comino, grind it all up, and you have a chili powder that can't be beat. You also have a runny nose and burning eyes but a good pot of chili is worth the discomfort.

[pulykamell]

Ancho, pasilla, guajillo, and morita (or chipotle, dried). I also like a little bit of pequin or habanero in it, too, but those first four are my musts.

edit: I should add, those are all the dried chile additions. For the fresh chiles, I like serranos and/or habaneros, as well as some milder poblanos and maybe banana peppers.

[Yossarian]

If I make a chili with one chile, it's Ancho.

Two, and it's usually Guajillo-Pasilla.

Three, and it's Guajillo-Pasilla-de Arbol.

Which reminds me: I've got five pounds of venison sitting in my freezer earmarked for chili...

[Motorgirl]

dried chiles - chipotle - I like the smokiness
fresh chiles - jalapeno - I like the grassy green flavor it brings