It's not spicy, and there's not enough sichuan peppers in there to numb your tongue. Instead it's a nice dark, umami, warming undertone to whatever you want. Great with any kind of meat or mushrooms.
I followed the original recipe pretty much exactly: https://omnivorescookbook.com/how-to-make-chili-oil/
The only note was that at her prescribed temp, I wasn't getting any bubbling at all, but I kept it at that temp since she seemed freaked out about burning the spices. The results were great! Makes a lot of oil that lasts 6 months in the refrigerator.
I'm almost out, but here's mine:
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