20 posts tagged with chili. (View popular tags)
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Help us think of roast recipes and chili recipes would be welcome, too. [more inside]
posted by lwclec072
on Oct 2, 2009 -
8 answers
I need more ideas for "game night" food! I've done curry and chili in the past, and am tossing around lasagna and gumbo as possibilities in the future, but want more options. Since every cooking question is special, there is [more inside]
posted by itesser
on Feb 26, 2009 -
14 answers
I'm going to make a pot of chili tomorrow. Besides the usual kidney beans, tomato schtuff, burger and trinity, what do you like to put in yours to liven things up? [more inside]
posted by netbros
on Jan 22, 2009 -
79 answers
I want to make a vegan chili stew. Help me make it nutritious and delicious and I may let you have some. Extended culinary noodling inside. [more inside]
posted by turgid dahlia
on Nov 13, 2008 -
43 answers
How can I make chili like they do at Ben's Chili Bowl in DC? But with beans, too? And in a crockpot? [more inside]
posted by lunasol
on Oct 13, 2008 -
4 answers
I'm making chili for dinner tonight and it tastes kind of sour. I want to learn how to taste things so that I can add to adjust the flavour while cooking, but I don't know what to add. Help my chili taste better! [more inside]
posted by disaster77
on Oct 13, 2008 -
28 answers
Tien Tsin vs. Arbol - Can I use Chili de Arbol in place of the traditional Tien Tsin peppers that I know chinese food recipes call for? Chili de Arbol was the only thing I could find in my (rural, Texas) area easily.
posted by SpecialK
on Aug 19, 2008 -
1 answer
Save me from the pain of chilli-in-the-eye. [more inside]
posted by Fiasco da Gama
on May 25, 2008 -
12 answers
So Taksi Putra has challenged me to a 'chili-off' in Central America (Mexico, Guatemala, Belize) this summer.
What should we eat and where?
Higher on the Scoville the better.
Anything east of Baja is fair game. If it sounds tasty and is super-hot, we'll hunt it down. [more inside]
posted by harhailla.harhaluuossa
on Apr 15, 2008 -
5 answers
A chilli rabbit recipe from a 'Hemphills Herbs and Spices' book. [more inside]
posted by tellurian
on Dec 22, 2007 -
5 answers
Tell me about cooking (or better yet, brewing) with hot peppers. [more inside]
posted by nebulawindphone
on Dec 18, 2007 -
14 answers
How do I make a great mole (poblano)? [more inside]
posted by mek
on Oct 24, 2007 -
7 answers
Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
posted by unSane
on Jan 29, 2007 -
5 answers
If Europeans were responsible for bringing chili peppers to countries renowned for their spicy cuisine(Korea, Thailand, etc.), why didn't the use of chili peppers become popular in European cuisine? [more inside]
posted by pravit
on Dec 2, 2006 -
26 answers
What sort of weird and wonderful stuff have people made with chili? [more inside]
posted by divabat
on Nov 30, 2006 -
24 answers
Is there an easy yardstick for judging spiciness pre-cooking? Especially re: chili recipes [more inside]
posted by e^2
on Jan 26, 2006 -
18 answers
On the back of Asparagirl's jalapeƱo query, why do chilies make you sweat?
posted by russmail
on Jul 22, 2005 -
5 answers
Chili! I want your recipes. And I pray that this be an ecumenical zone, where adherents of all chili-related dogmas will be welcome.
posted by kenko
on Jul 12, 2005 -
24 answers
ChiliFilter: When I make chili, I use cayenne pepper and red pepper powders and sauces, respectively. But the 'bite' of the heat comes a second or two after the chili hits my mouth and is rather metallic, versus right away and nice and warm and full like chili you get at a restaurant. What's the difference? What ingredients can I add to bring the heat forward earlier, and make it warmer and less "bite"-y?
posted by SpecialK
on Oct 27, 2004 -
22 answers
Is there such a thing as good canned chili? Note: I grew up in Texas.
posted by Nelson
on Jul 11, 2004 -
22 answers