Fill small pots or seed trays with potting soil, ensuring the soil is lightly moistened. Use a spray bottle to dampen the soil without over-saturating it.

Plant 2-3 chili seeds about 0.5 cm deep in each small pot or seed tray cell. Cover lightly with soil.

Cover the pots with plastic wrap or a clear dome to create a greenhouse effect, which helps retain moisture and warmth. Place them in a warm location, ideally between 25-30°C (77-86°F), keeping the soil consistently moist but not waterlogged.

Once seedlings emerge (typically within 7-14 days), remove the cover and move the pots to a sunny spot. Ensure they receive at least 6-8 hours of direct sunlight daily.

When seedlings have developed two sets of true leaves, carefully thin them to the strongest seedling per pot. Transplant these stronger seedlings into larger pots (minimum 15-20 cm diameter) filled with fresh potting soil.

Water the plants regularly, allowing the top inch of soil to dry out between waterings. Fertilize every 2-4 weeks with a balanced fertilizer designed for fruiting plants, following the product's instructions.

Chilies are typically ready for harvest 60-90 days after transplanting, depending on the variety. Pick chilies when they reach their mature color and desired size.