I didn’t see anything else that would create significant heat.

Use only one jalapeño and discard seeds, you could also option to use just a half of a jalapeño.

Since 2 of you have heat issues I’d also recommend having a side pico de gallo. There are various recipes that you can create with having mild where you can enjoy it and a spicier version. Mango works well with a salsa side dish.


Best of luck 🤞

If I wanted to make the recipe mild (as in Tim Walz/ MidWestern mild ) I'd leave out the 2 TB chili powder and the chipotle powder and the jalapeño.) It's got lots of interesting ingredients to keep it flavorful. For the heat lovers among you, serve some kind of chili or chili oil on the side to temper the flavor? (That's where I like the pico do gallo idea ) Anyway, Buon appetito!

I’d skip the chipotle chili powder. The heat in chili powder comes from cayenne pepper. I found this recipe on allrecipes.
2 tablespoons paprika
2 teaspoons oregano
1 ½ teaspoons cumin
1 ½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper, or to taste

I like to use black beans and pinto beans in chili. I’m not a fan of kidney beans.

For me, that would be the chili, chipotle, cumin, coriander and oregano, and leave seeds out of the chili peppers (which this recipe suggests anyway). I'll admit I don't have much experience with chipotle chili powder. Perhaps cut back on garlic if it seems excessive, though this doesn't. The two japaleno peppers don't seem too excessive, though it depends on their size. You could always start with just one. All that meat will disperse the heat. Overall, looks like a delish recipe!

One of my very favorite chili recipes is a lot simpler than this, it's the vegetarian chili recipe in the Moosewood Cookbook. I like to load it up with more onion and bell pepper and carrots and celery than the recipe has, and use chopped fresh Roma tomatoes, not canned tomatoes. The secret ingredient for the texture is bulgher wheat.

I just got the ingredients to make a very tasty pumpkin chili recipe I found online in 2020, using a small fresh pumpkin that I cut up and roast. (and roast the seeds in the toaster oven for snacking!)

I got some smokey chili or cayenne or something a couple years ago to try out and hated it. Everything I used it in would take on the same disagreeable fake smoke flavor. I tossed it.

Good luck!

Fish does most of our cooking, and she has some killer dishes. I'll ask if she does take out.

from peppers is from the ribs and seeds, so I would echo the commenter who suggested reducing the jalapenos from two to a half, or leave them out entirely.

Also, in my opinion, skipping the chili powder completely would ruin the flavor, but I would go with just regular chili powder instead of chipotle, since chipotles are dried smoked jalapenos.

1. Use Gebhardt chili powder. Nix the chipotle.
2. Serve the jalapeños on the side.
3. Serve the beans on the side.
4. Use Masa Harina to thicken - not cornstarch.

I no longer use a chuck roast because it is too expensive for chili. I use ground beef. I make my chili like my Mom and my Grandmothers. Just chili powder, ground cumin, Mexican oregano, whole tomatoes, garlic, onion and beef.

The San Antonio chili queens made this wonderful stew with simple, cheap ingredients.

Hope this helps!

PS

https://www.texascooking.com/recipes/pedernaleschili.htm]

President Johnson’s Perdenales chili. Very similar to my family’s recipe. Hot sauce served on the side, though.

If you want the smoky flavor but not the heat, substitute sweet Hungarian paprika for the chipotle.

you could even use half a green bell pepper and/or smoked paprika if you want to really sub things to mild.

to bring heat up for those who like it sprinkle a tiny bit of cayenne at the table.

if you can't find gebhardts any mild or regular chile powder will be fine. 2 tablespoons with all the other ingredients is not likely to be hot. if you find that it is, add more beans and/or use plenty of grated cheese in your bowl.