Board Thread:General Discussion/@comment-24982338-20150709094155/@comment-24982338-20150824175926

I'm curious how the chili itself would taste. Well, I know most of the ingreidents here and for a few ingreidents, some good substitutes are coming in my idea too.

I'm still not getting why I need dried minced onions. I want to use onion juice, but I'm still a bit confused it is the right choice or not.

Ooh, cayenne peppers are too hot here, Kashmiri red chili powders give a bright red color to the food yet it isn't that hot. I'll use a bit of that with the cayenne powder too.

Worcestershire sauce... it's available in India. But, unfortunately it is not so popular here and I guess I need a search the whole city for it!

Cider vinegar and allspice are not available here. Great, only two of these ruined my plan! I almost thought as if I'm totally familiar with the recipe until I saw these two! >:(