First published in August 2006, this updated ingredient post features new photos and links. We love this spicy turkey filling in tacos, on salads, or as the topping for a rice bowl with a dollop of guacamole and a big plop of sour cream.
Some like it hot.
I like it really hot.
I like it hot enough to make my scalp tingle, my sinuses drip, and my eyes water. (Do I need to mention that I'm talking about food now, not the weather?) I wasn't always like this, but a trip to New Orleans years ago started me down the pepper path, and there is no turning back.
Sometimes, though, unadulterated heat isn't the goal. When I want a more complex depth of flavor in Mexican and Southwestern dishes, I often reach for chili powder.
Are you confused by the whole chili/chile thing? Many people are, and product packaging doesn't really help, with the willy-nilly and often interchangeable use of chile, chili, chillie and chilli.