Hot Chili Garlic Butter

Just like chili oil but better (served hot)

Chili oils are all the rage. I enjoy them, but I always feel like I am just eating flavored seed oils. Not too appetizing. So lately I have been using the same strategy of flavoring a hot fat for use over meats, seafood and veggies but using butter in place of oil. The beauty as well with this recipe is that you get the added bonus of toasting the butter solids and fats in the butter, which creates a rich and nutty finish. Essentially, brown butter with garlic and chili.