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Chili peppers originated in Mexico, so most of them thrive in warm climates. To ensure your chilis survive indoors, you'll have to maintain a daytime temperature of about 80 F (27 C), and a nighttime temperature of about 70 F (21 C). Instead of keeping your entire house at this temperature, you can keep the plant warm by: Keeping it in a greenhouse Installing an artificial light 3 inches (7.6 cm) above the plant Placing the plant on a heating mat Once the chilis are established and have been transplanted the first time, you can move them to a bright window that gets lots of direct sunlight. Not only does the plant need several hours of sunlight each day, but the heat from the light will also help to keep the plant warm. Water the chili plant so the soil is moist. Allow the soil to dry out slightly between waterings. Chilis like damp soil, but overwatering can lead to rot and fungal growth, and it can also affect the heat level of the peppers, making them less hot than they would be. Your chili peppers will benefit from regular fertilizer. Every two weeks, combine a balanced fertilizer with some water and feed the plant. A balanced fertilizer is one that contains equal amounts of nitrogen, phosphorus, and potassium such as 10-10-10 or 2-2-2. A fish and kelp emulsion or concentrated liquid fertilizer is a good option. In winter, the plant may enter a dormant phase and stop growing, flowering, and fruiting. Cut back to monthly feedings if this happens, and resume twice monthly feedings when the plant goes back into an active growing phase. When the chili plant becomes too tall and starts to fall over, it's time to transplant. Fill a pot that's one or two sizes larger with a few inches (several centimeters) of potting mix. Gently remove the plant from the smaller pot and transfer it to the larger one. Hold the plant steady as you cover the root ball and most of the stem with fresh soil. For smaller chili varieties, your plant will eventually end up in a 10- to 12-inch (25- to 30-cm) pot. A larger chili plant may need an 18-inch (46-cm) pot. Your chili plant will mature and bear fruit within about three months of the first transplant. The size of the fruit will depend on the variety, and your chilis could be anywhere from an inch (2.5 cm) to 8 inches (20 cm) in length. Harvest ripe chilis by cutting the stem just above the fruit with a knife or scissors. To protect your hands from the hot oils in the chilis, wear gloves when you harvest and cook with the peppers.
Keep the plant warm. Place your chilis in a bright and sunny window. Keep the soil moist as it dries out. Feed the plants every couple of weeks. Transplant the chili plant as it outgrows its pot. Harvest chilis when the peppers become shiny and bright.