Steve Y wrote:
> For 2lbs of meat, ie just under 1Kg, I would use a teaspoon of chili
> plus a whole fresh pepper (cayenne w/o seeds) plus some freshly ground
> black pepper. You must have the equivalent of 3 tablespoons of "pepper"
> in total in that recipe and I would imagine it will be "well hot"

People like you shouldn't make chili. What's the ****ing point of 1
tsp chili powder for 2 lbs of meat? Moron.

Just stick to your poached eggs and farina, you obviously can't handle
anything stronger.