Being a bit of a chilly head and having just consumed an excelent
meal using some fairly hot chillies the question I thought of whist
quaffing large amounts of beer to cool the palate ( yes I know milky drinks are best but not as much fun )
has anyone cooked with the Dorset Naga chilly and lived to tell about it
not had any myself but a good friend of mine who is also a bit of a capsaicin fan has made several pots of dorset naga laced chilli con carne; he says it's usually bordering on inedibly hot but it's funny to see the reactions of people when they taste it!
Scotch Bonnet, yes
Dorset Naga, not yet, I have 20 seeds to sow in Spring though 🙂
PS it's Chilli [/pedant] 😉
Try this recipe if you're cooking a chili:
http://homesicktexan.blogspot.com/2009/02/more-precise-texas-chili-recipe.html
Don't focus too much on the types of chili (although I'd recommend getting some chipotle for flavour), I used 3 different kinds last time and it was excellent.