Made some chili last night according to what I remember of the traditional family recipe -no beans, no tomatoes, just beef & spices. Used a whole bag pf ground chile plus a tablespoon of chili powder, but even after sitting overnight in the fridge it just wasn't that hot. Not much of a burn at all; no hotter than what you'd get at Hard Times, really, which was disappointing. It tastes okay, mind you; pretty sure I got the garlic and cumin right. The ground chili was just too mild, though. I guess next time I'll have to use some whole peppers and hope for the best.