We grew some red hot chili peppers this year in the garden. I don’t remember the name of the variety, but they looked like this:
The peppers were green on the plant most of the summer. It wasn’t until late summer that they all started to turn red. I was surprised at how many peppers shot off the small plant we planted. I was told that these peppers can be dried and used as a seasoning throughout the year. They are a hot pepper, though not the hottest you can get. For this chili recipe I chopped up the fresh peppers with a hand chopper.
Since I wanted the chili to be low carb, I omitted the beans and used canned black olives. I suppose I could have used black soy beans, but I didn’t have any on hand. The small amount of cinnamon also gives it a unique flavor. The amount of hot peppers I used was perfect. I didn’t measure, but it was around 1/4 cup, maybe a little less. In all, I used one regular sized pepper and two small ones. I will definitely be making this recipe again.