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Jalapenos can add a nice, spicy bite to any chili recipe. Fresh jalapenos have a milder taste than spicier chilies, such as serranos, especially when the seeds, which carry the hot oils, are removed. Cutting the jalapeno into small pieces will allow the flavor to distribute evenly throughout the chili. Chopping a jalapeno isn't a difficult task, as long as you remember to keep your fingers away from the oils in the seeds.
Put on kitchen gloves to avoid a burning sensation in your hands when touching jalapeno peppers.
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Wash the jalapeno peppers in water and scrub lightly to remove any grime or pesticide residue.
Cut off the top, and cut the jalapeno pepper lengthwise. Remove the seeds and ribs with the edge of your knife from inside the jalapeno to cut down on the heat. Alternately, you can cut lengthwise along each side of the jalapeno until only the middle, with the seeds, remains.
Cut the half of a jalapeno into strips lengthwise, then gather the strips together and cut crosswise into small pieces. Smaller pieces will allow the flavor of the jalapeno to distribute more evenly in the chili.
Stir the jalapeno pieces into the chili recipe, making sure the chili has time to simmer with the jalapenos.
Remove the gloves and wash your hands thoroughly to remove the oil from the peppers.
Take the tastes of those who will be eating the chili into account when deciding how many jalapenos to add to your chili. One or two jalapenos can go a long way.
Avoid touching your skin or eyes after cutting the peppers. The oils from the jalapeno can burn, and the result is quite painful.