Well this is what I get for not reading the thread:smack: I thought it was about Asian Chiles like these guys. So I have no idea if they would be good in chili. I like them in dishes I’ve had, I think, I can’t be sure I was getting the same thing. If they go good with peppers, they would probably add to the flavor of chili. Black pepper isn’t a real pepper either, but I put it in chili.
Because I don’t give out my chili recipe, ever. Not never. Except sometimes. It’s not really that special, it’s just real chili. Chunks of meat, sweet onions, lots of different kinds of peppers, and slow cooked. I live in the northeast, so many people have never had any real chili, just the variations, usually made with ground beef, and <gag/> beans. Depending on the audience I’ll add tomatoes to sweeten it up a little. Among other little touches, I’ll add some of my chili powder blend in when browning the meat which produces one flavor, add more in before simmering for a different flavor, and some near the end to finalize the taste, and give it an entirely new flavor.
My big problem now, I used to order California and New Mexico chili powders from Old Westport Spices, but they only show their blends on their website. I have to find a new source for fresh, flavorful chili powders that have the right heat and flavors. In addition I’ll add fresh bell peppers, jalapenos, habeneros, chilis, and anything else good that’s available.