The Devil's Penis - Pene de Diablo

So as you all know, the chili cook off is coming up and I'm trying to gather a few different types of chili's and powders from the frustratingly limited choice we have here.

I came across the Devils penis after watching Heston Blumenthal's in search of perfection program which was about Chili con Carne. If you click on the link below, it will show you a picture of one of these chappy's.

Devils Penis

They look strikingly similar to the dried chili's you can pick up in Tenglemanns & Edeka. Question is are they the same?

Not even close. Not in the same ballpark. The hottest chilis you'll find here are Habaneros or Scotch Bonnets down on the Vickimarkt.

I have a feeling that half the fucking chilis presented will be attempts to reproduce Heston's ISOP version thanks to GooTube and torrents. I'd like to enter my own this year but I don't know if I'll have time. I have lots of chilis (guajillas, pasillas, anchos, chipotles, Californias and more). Need more chipotles though.

woof.

As a chili enthusiast I happen to have some Devils penis chilies in my cupboard (got them as a gift).

@ 3 Lions I'm out of town once again during cookoff but if you want to try the chilies out I can give you some.

If you've got a lot I'd be interested in a few.

woof.

Sure. Send me a pm and we'll figure something out.

Thanks, I kinda figured that was the case.


I doubt that anyone is going to bother using all this just to make a stock...they'll just use a cube like most folks.

650g/1lb 7oz oxtail
1kg/2¼lb rib bones (ask your butcher to cut them so that they will fit into the pressure cooker)
flour, as needed
50g/1¾oz grapeseed or groundnut oil
1.5kg/3lb 5oz lean beef mince
25g/1oz unsalted butter
1 large onion, sliced
3 large leeks, white and pale green parts only, sliced
2 large carrots, sliced
2 tsp chilli powder blend
1 bottle red wine (preferably Syrah)
5 long peppers (pipenlongum, available through online shops)
10g/½oz fresh chives
10g/½oz fresh flatleaf parsley
10g/½oz fresh tarragon
2 fresh bay leaves

are you sure this shouldn't be in adult chat?

Hah! Just waiting for my crop of Dorset Nagas and Tepins to provide me with killer heat for the rest of the year!

Wow. I'll trade you chilies for the stock!

I only make stock once a month, if that often. Bag & freeze. My beef stock's not quite the same but does involve oxtail, roasted bones, veg and herbs.

woof.

the vital ingredient:
http://chilli-willy.com/