SC - Australian chili recipe!

[RMcGrath at dca.gov.au]

Tee hee!  Many chuckles here.  And when you visit Lochac next, call me 
first and we'll arrange for a roast roo, maybe even mutton bird stew. :-)

On a more serious note, how have others determined the amount of "hot" 
ingredients when preparing meals for large numbers?  I can manage when 
cooking curries, etc for up to 8 or 10, but more than that?  Does one go 
for the idea that in certain areas people can't stand hot and spicy food 
(eg vindaloo hot) so the heat is cut down in the dish, as well as providing 
soothing, cool side dishes?  I'd like to hear how others treat this matter 
when preparing Middle Eastern or Indian feasts, etc.

Thank you
purrs
Rakhel
Lochac

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