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 on Aug 19, 2008 - 1 answers

Save me from the pain of chilli-in-the-eye. [more inside]
posted 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 on Apr 15, 2008 - 5 answers

A chilli rabbit recipe from a 'Hemphills Herbs and Spices' book. [more inside]
posted on Dec 22, 2007 - 5 answers

Tell me about cooking (or better yet, brewing) with hot peppers. [more inside]
posted on Dec 18, 2007 - 14 answers

How do I make a great mole (poblano)? [more inside]
posted on Oct 24, 2007 - 7 answers

Identify this cookbook, or give me the potato/chili soup recipe I yearn for. [more inside]
posted 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 on Dec 2, 2006 - 26 answers

What sort of weird and wonderful stuff have people made with chili? [more inside]
posted on Nov 30, 2006 - 24 answers

Is there an easy yardstick for judging spiciness pre-cooking? Especially re: chili recipes [more inside]
posted on Jan 26, 2006 - 18 answers

On the back of Asparagirl's jalapeño query, why do chilies make you sweat?
posted 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 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 on Oct 27, 2004 - 22 answers

Is there such a thing as good canned chili? Note: I grew up in Texas.
posted on Jul 11, 2004 - 22 answers