I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk
I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor, even after excessive salting and peppering. This recipe has two whole jalapeños and half a habanero, so I am not positive this is intended.
There's a few things that could have gone wrong. First, I have never made chili from scratch, so I may have simply under-cooked it. Also, I accidentally added 2 tbsp cornmeal to the spice paste. But, I feel like these are unlikely.
The last difference is what I suspect to be my culprit - I had to blend the tomatoes and onions together in a food processor, due to somebody in the household being a picky eater who can't stand the texture of them. I added it in around the point the tomatoes are added in the recipe, opting to add only the peppers and garlic where the onions would have also been added.
Did this kill my chili's heat? And, if so, how do I avoid this from happening if I make it again? Or did something else do it? Am I missing something?