Hot snack reviews

"Ass Kickin' Peanuts" by Southwest Speciality Foods - Arizona
	Supplied in 12oz (340g) cans. I would rate these as a good 6/10 on the heat scale. These are a lot hotter than the usual 'roasted chile peanuts' commonly found in supermarkets. As well as paprika, the peanuts are also dusted with habanero pepper powder! The can carries a recipe for 'Ass Kickin' Cookies'. Available in the U.K. by mail order from Hot-Headz!
"Ass Kickin' Jelly Beans" by Southwest Speciality Foods - Arizona
	Supplied in 12oz (340g) jars. I would rate these as a good 5/10 on the heat scale. Although looking like normal jelly beans, they contain Habanero Pepper. It takes about 20-30 seconds before the Habanero heat level begins to kick in. These excellent jelly beans stopped others helping themselves to my sweets! Available in the U.K. by mail order from Hot-Headz!
"Bowl O Chilli" by www.coolchile.co.uk
	A chili kit that's available in the U.K. from the Cool Chile Co. This kit comes with both a mix of chili spices, as well as a bag of black beans. The beans made quite a difference to the taste. By not using cans of commercial kidney beans, the overall chili was a lot less salty. Much preferred! They also helped with the colour, usually the supermarket packs tend to give artificially bright red/orange chili, but this chili was almost black in colour. Certainly darker than normal and much more interesting. The beans certainly soak up the chili flavours. Try using beef mince + diced red onion + tinned tomatoes + black beans + chile peppers + chili mix. It is spicier than the supermarket commercial mixes but less than the U.S. mixes. A lot darker and, without kidney beans, a lot less saltier. If you want more than the supermarket commercial mixes can offer, this is a good stepping stone on the way to a 'Bowl of Red'.
"Chili Beer" by Garcia Brewing - New Mexico
	I would rate this as a 7/10 on the heat scale. Looking at the pepper it would appear to be a Serrano. When drunk straight from the fridge, the peppers heat kicks in almost immediately, swamping the coldness of the beer, and producing a burn that lasts a good five minutes.
"Chilli con Carne" by www.creative-kitchen.co.uk
	Sold under the label of "Colman's of Norwich", this is one of the most common packets of chili mix found in UK supermarkets. The powder, which is a light yellow/straw brown colour, is made of nearly all non true-chili ingredients, such as cornflower (largest ingredient), along with dried tomato (2nd) and salt (3rd). The 'spices' are given as 2% of the mix, with unspecified chiles at 0.9%. Other ingredients include citric acid, skimmed milk powder, whey powder and hydrogenated vegetable oil. Tried using beef mince + diced onion + tinned chopped tomatoes + kidney beans + dried chile peppers + three scotch bonnet peppers + chili mix. There is no chili taste compared to the mixes listed above, and there is absolutely no heat at all. The scotch bonnets were swamped by the blandness of the mix. Ideal for absolute beginners with no idea what real chili should taste like. This is a standard supermarket commercial mix that is hard to avoid. The other options to be tried include Swartz and various supermarket own labels.
"Chilli Crackers" by Sanchi Oriental Snacks
	I would rate this as a 0/10 on the heat scale. The packaging offers a 'taste sensation' and 'hot chilli spices'. I could detect no heat and only very slight Paprika chile pepper spiciness. You're better off with hot & spicy Pringles! Available in the U.K. through Sainsbury's supermarkets.
"Chilli Heatwave" by Doritos
	I would rate this as a 1/10 on the heat scale. The packaging offers a 'extreme crunch and flavour overload'. I could detect no heat and only a very slight spiciness. According to the ingredients list, the 'heat' will be from soy sauce, and the 'ground spices'. Paprika is mentioned only as a colouring. Available in the U.K. through Spar and other supermarkets.
"Death Rain Cajun Gourmet Kettle Cooked Potato Chips" by Blair's
	Supplied in 2oz (56g) packets. Made with extracts of paprika, and Red Savina Habanero peppers, however, the heat level is only 1/10. The heat appears at the back of the throat, a few seconds after swallowing the well crunched potato chip. A good step up from those used to Paprika flavoured Pringles™. Currently only available from the US via the internet.
"Death Rain Jalapeno Cheddar Gourmet Kettle Cooked Potato Chips" by Blair's
	Supplied in 2oz (56g) packets. Made with extracts of Red Savina Habanero peppers, however, the heat level is only 2/10. This was surprising. The packet refers to Jalapeno, but the ingredients only refer to Red Savina Habanero. The Cheddar cheese is both noticeable and enjoyable. The heat appears at the back of the throat, a few seconds after swallowing the well crunched potato chip. Several newbies reported the 'runny-nose' effect after eating these.....a good sign! Currently only available from the US via the internet.
"Death Rain XXX Hot Habanero Gourmet Kettle Cooked Potato Chips" by Blair's
	Supplied in 2oz (56g) packets. Made with extracts of Red Savina Habanero peppers, the heat level is 3/10, which is on a par with the hottest crisps you'll find in most supermarkets. The heat appears at the back of the throat, a few seconds after swallowing the well crunched potato chip. A nice combination of kettle chip flavour and heat level. Currently only available from the US via the internet.
"Red Lion Best Batch Chili Mix Competition Blend" by www.betterthanhot.com
	A chili mix that's different from most other mixes available today. Developed by Chip Welsh and the Better Hot Than Not company from Red Lion, PA., this mix is specifically for Chili Cookoff's. It forms the basis of the spice mix, with the essentials including ground chiles, cumin, garlic, Mexican oregano and salt, but without the overpowering heat levels that can be found. The nice dark reddish-brown shows a lack of the flour thickeners found in some mixes. If you want heat, add fresh chopped chiles (they also give added colour), Jalapenos for just heat, or Scotch Bonnets for that citrus bite! Tried making using minced beef + sliced onion + chopped tomatoes + kidney beans + 6 Scotch Bonnet chile peppers + chili mix. The basic chili was heated up by the addition of the chile peppers, and the dish was sweetened by the tomatoes. Another good mix to try if you are tired of the supermarket generic chili mixes. A good starting point for those entering competitions, but who lack the experience of 'seasoned hands'! Contact direct via e-mail at chip@betterthanhot.com
"Red Lion Red Chili" by www.betterthanhot.com
	A 'Scovie award' winning chili mix from Chip Welsh and the Better Hot Than Not company from Red Lion, PA., where he grows his own chile peppers. Chip and his team have developed the mix through several appearances (and award wins) at Chili Cook-offs. It's a mix designed for taste and not for excessive heat. Made using cubed beef + diced onion + crushed cherry tomatoes + kidney beans + chile peppers + chili mix. It's spicier than the usual commercial mixes, and with a browner colour. I found the chili hotter than usual, indicating possibly less counter-acting sweetness in the mix. Add fewer pods or a dash of sugar if you want to lower the heat level slightly. Recommended and well worth a try, especially if you want to get away from the mass-produced commercial 'orange' chili mixes. Contact direct via e-mail at chip@betterthanhot.com
"Texas Style Chili Mix" by www.texaschilispice.com
	An award winning chili mix from Texas Chili and Spice that has won four 'World Championship Chili Cook-offs' in its time. Based on an original recipe that's over 160 years old, and then developed over three years, it's about as unadulterated a chili mix as you can get. Made from chili pepper, cumin, salt, MSG and other spices, it's one of the most fragrant mixes I've come across. It's also designed for taste and not for excessive heat. Add your own pepper pods if you want 'the burn'. As for the chili, it turns out a very brownish red, a nice change from the usual artificial orange-red mixes found these days. I made two versions: The first was cubed beef + diced onion + chili mix finished the chili in two sittings, mopping up the 'juices' with crusty bread. The second was made using cubed beef + diced onion + crushed cherry tomatoes + kidney beans + chili mix + chile peppers. It's more 'English' than 'Texan' in its construction. The extra sweetness from the cherry tomatoes tempered the heat from the added chile peppers (Habaneros). The second version had some leftovers that were frozen for three weeks. The heat level increased quite a bit, as did the spicyness. Well recommended for those wanting to get back to basics with the building chili's. Contact direct via e-mail at sales@texaschilispice.com

"Mexican Hot Nuts" from bbc.co.uk Food
	Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 4 cups walnut, pecan, or cashew halves or peanuts 2 tbsp crushed red chilli ¼ cup butter, melted ½ tsp ground cumin Method 1. Combine the nuts and the melted butter and toss until the nuts are evenly coated. 2. Spread in a baking pan and bake in the oven at 180C/350F/Gas4 for 15 minutes. 3. Mix the chilli and cumin together in a bowl. 4. Add the nuts and stir well to coat. 5. Return the nuts to the baking pan and bake for another 10 minutes. 6. Drain on paper towels before serving. Note: The nuts will keep for 2 to 3 weeks, refrigerated.
"Chocolate and Chilli Ice Cream" from bbc.co.uk Food
	Preparation time 30 mins to 1 hour Cooking time over 2 hours Ingredients 300ml/10fl oz milk 1-2 small dried chillies 1 large cinnamon stick 4 large egg yolks 50g/1¾ oz caster sugar 100g/3½ oz white chocolate, finely chopped 300ml/10fl oz double cream 1 habanero chilli, very finely chopped (optional) Method 1. Heat the milk with the dried chillies and cinnamon until almost boiling. 2. Remove from the heat, cover and leave for at least 20 minutes. 3. Whisk the egg yolks and sugar together until thick and pale. 4. Remove the seasonings from the milk, then reheat it until almost boiling. 5. Add the chopped chocolate to the milk, and stir until it has melted completely. 6. Pour the chocolate milk onto the eggs, stirring all the time with a wooden spoon. 7. Heat the mixture gently over a pan of hot (but not boiling water) for 3-4 minutes, until slightly thickened. 8. Do not heat this mixture over direct heat or the chocolate may cause it to burn. 9. Leave custard until cold, the mixture will cool quicker if transferred to a clean bowl, then chill thoroughly for at least one hour. 10. Lightly whip the cream until thick and floppy, then fold it into the chilled custard just before churning. 11. Spoon or scrape the mixture into the ice cream machine, and freeze-churn until ready to serve. 12. Add the chopped habanero, if desired, to the ice cream just before churning is complete. 13. The ice cream can be hardened and stored in the freezer for about two months, but allow it to soften before serving

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