Does anybody have special hints, or family recipes, for chilli?
I live in Asia, I'm not American, and while I've made chilli before I want to cook it for some friends from the U.SW.A. and want to get a fix on the real taste.
It would also be appreciated if you could comment on the "hotness" that is typical for this dish.
I have heard people boast of how they can handle blow your brains out Thai, Mexican, Indian, Szechuan etc but rarely have I eaten good food where just hot is what it is about.
Updated 2 years ago | 2
Updated 1 year ago | 11
Updated 11 months ago | 2
Updated 8 days ago | 67
Updated 6 hours ago | 40