Wednesday is weekly chili night at Jing-A Taproom and the burning question is how spicy it will get this evening. Two weeks ago, the kitchen unleashed the heat with a sweat-inducing concoction that had me buying a second order. Last week? Things got tame, with a rather mild chili, although one could argue it had more flavor complexity. This week? It’s anyone’s guess — I say bring back the heat! — given word the kitchen has six different kinds of chilies in its arsenal. (I can’t even begin to imagine the trauma this unpredictable state of affairs is having on the food and beer pairing community.) But spicy or not, this chili is good value, as you get a full cup* of chili, topped with a sprinkling of cheddar and a few jalapeno pepper slices, plus sour cream and chips on the side for 30 kuai.
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