Re: [CH] Chili with Flexible Heat

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>Has anyone experimented with "dual heat chili"? ...
>I am thinking of cooking a
>part of the chili with *serious* heat, while the major batch would be
>kinda mild, but with all the other classic spices within. Then
>everyone could mix'n'match to their own capsicain tolerance.

I've found that if I do that, most people end up eating only the hot, so
make only part mild and the major part hot.

>What do you serve with a classic chili?

Beans.

Spaghetti squash.

Bread.

Tom

• Next message: Pieters, Rob: "RE: [CH] Calling all CH's-help me name my new puppy!"
• Previous message: Robert Farr: "Re: [CH] Tomatillos, Chiles, and Flammables"
• Maybe in reply to: Kristofer Blennow: "[CH] Chili with Flexible Heat"
• Next in thread: Lori and Andrew Moon: "Re: [CH] Chili with Flexible Heat"