Brilliant news. I like chilli but not very hot sadly as it upsets my tummy if to hot..
Many are like that, so often I make a mild version, the heat can always be added by individuals, but rarely can it be taken out of the pot.
I sauteed and chopped up some Hot Italian Sausage that ppl could add a few bits to their bowl. Also had a jar of sliced jalapeños on the side. You can add a dash or two of hot sauce, have some red onion chopped fine or some shredded cheese.
Ppl often like to add their own garnishes, so you can set a few out for fun.
And you'd be surprised what a few dashes of black pepper on top will do for a shot of hot flavor...fresh ground if you have it.
Chili will usually gain in ~heat~ over time, it's actually best to underdo it and let it go til the next day before serving, (but who can make chili and NOT eat it, lol)
If you overdid it, a chunk of potato or apple in the pot can help counter it. Or a pinch of cumin, but that can easily overpower it with a heavy Tex-Mex flavor. (some ppl like that, but be careful)
I have plenty of other tips for chili if anyone's interested, and I'm always glad to hear more, too.
I often try to alter things to try to accomodate ppl's tastes, sometimes not as successfully as I'd like.
But I haven't made a good old pot of chili the way I like it in a while.
A real good barn-raisin' batch!!!
But as most American guys will often boast , we all carry an invisible card in our wallet that says,'I Make The Best Chili'.
God bless, and don't forget to thank Him for His wonderful gifts. \o/
