I hate to ruin a good chili with excess cheese just because I'm too weak for it!
January 26, 2006 12:06 PM Subscribe
Is there an easy yardstick for judging spiciness pre-cooking? Especially re: chili recipes
posted by e^2 to food & drink (18 answers total) 1 user marked this as a favorite
I'm working on developing my own chili but every time I try I wind up with a dish that's too hot for me. I'm a beginning cook and there a lot of ingredients that I just don't have a good feel for yet. I know the best way to get that is to keep experimenting and trying different variations, but there's so many recipes out there!
I am somewhat of a wimp about these things (I like chorizo sausage but andouille kicks my ass; generic "hot" Italian sausage from the grocery store is okay for spaghetti but only with a tall glass of milk; I can only eat Thai if they're kind enough to make it "mild" or maybe "mild-plus" for me, etc.) I have had a look at some of the other chili threads and am intrigued by the Cincinnati chili
and this Texas-style chili with beer
, but, again, how hot on a scale of spicy are these likely to be?