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I learned this trick from a Gordon Ramsay recipe. You freeze a chili (jalapeno, serrano, whatever). It could take only half an hour depending on your freezer. Ours is the frost free kind and half an hour does it.

After your chili is frozen you grate it on a handheld cheese grater. Add the flakes to your recipe. It gives whatever you're making a nice kick but doesn't overwhelm it since the bits are so tiny and spread out through the dish.

I did this with the hamburger meat I prepared and it was great.