makin' a chilipic.twitter.com/57mfeg9p17
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combine the powers of that which is outside and that which is inside, and you will win glory in the whole world, obscurity leaving you at once
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it's pretty fucking good, i went a little too heavy on brown sugar so i had to try to break it down at the end and it's still slightly too sweet, but not enough to ruin it. green peppers go in early instead of late next time i think. the cashews are fucking delightful
Mm, cashews, now that's a good idea. But I just don't know about this sugar thing: my philosophy with chili is that sugar, like salt, can be added at table, so I also go extremely light erring on the side of caution for both.
I never sugar at table myself, and my table salt is fish sauce. Anyway, it looks delish.
i don't really want the sugar part of the brown sugar taste, i want the brown part 
OK, that makes sense. My mom used to keep blackstrap molasses in the house, and I think that may have been what she was after.
ahh, hot tip, thanks
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