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Thai Chili Restaurant Review: Located in a fairly basic strip center that houses a variety of restaurants, Thai Chili has fed Atlantans home-style Thai cooking for most of 20 years. Its walls are bedecked with Thai story figures set in lit niches. The fairly personal style of cooking is the work of longtime Atlanta chef Robert Khankiew. Varying levels of heat affecting each dish are signaled on the menu with red peppers beside the pertinent offering. Even a single pepper will elicit some hiccups. Open with a tasty nam sod, a tangy mix of minced pork, chili, ginger, onions, lime juice and peanuts. We also like the wild catfish nuggets sautéed with Thai eggplant and galangal root shreds; quite spicy (it merits two peppers), it has been a signature dish for years. Bone-in short rib is fork tender and bathed in a brown sauce enriched with coconut milk and peanut sauce. Rice and steamed vegetables, fanned prettily on the plate, accompany. Many items are vegetarian, with tofu as the protein. Dessert is nothing special, although in season, go with mango and sticky rice. Otherwise, there is mango cheesecake. Bypass the wine list and reach for a Thai beer to quell the heat, or bring your own wine (corkage is just $10 a bottle).