the cooling power of sugar (brown)

lime is pretty good for cooling down chilli...

(brown) sugar's also pretty good for helping to tame the feeling that what you are eating is not just stripping your insides with its insanely spicy content, but its actually cooking it too...

and when you've used both, and the chilli is pretty damned incendiary... you know that
a:) that's a f**kin' (read "proper") hot chilli right about there
b:) your job is done, not just done, but well done

of course, it probably stopped being a chilli round about the time you start wailing cajun spices (exact constitution unknown, but it comes in a sweet lil' bottle and looks kinda orange) in with everything... nevermind that minor mis-measurement issue earlier on... the paprika probably only helps in moderation...

i'm gonna go out on a limb here and say that the jamacian jerk mix doesn't feature in most people's "top ten things what i done put in a chilli list"...

so its become a special dish all in its own right, somekinda special non-chilli chilli, not to be confused with vegetarian chilli, which is of course chilli-non-carne... and your inability to cook (properly) has been proven to your peers, it tastes good, but isn't exactly what it says on the tin...

yep, that's a bwoi-chilli right there... (it would appear that my approach to cooking, is much like my approach to song-writing)

...i'll make ya one if ya want! 8)