It’s the dead middle of winter here, so naturally we’ve been turning to stews, soups, and spicier fare. My usual repertoire of warming recipes is getting a full rotation, but I find that I’m having to reduce the amount of chili powder (or chilli, as it’s spelled here) or else risk ending up with a dish spicy enough for us to breathe fire. We recently almost had to toss out a batch of an old favorite because it bordered on inedible. (We ended up diluting it so as not to waste… and now our freezer is stocked for what might be months.)
We haven’t been able to figure it out… Chili powder for the Australian market generally seems to be at a more potent level. Any insight, dear reader? Do tell.