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 jalapeño 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