[teenerted1]

[QUOTE=dtw;3547724]

Ted - it'd be impossible (as far as I know) to fire-roast a dried chili. They're too fragile. However, I definitely fire roast all the fresh chilis that go in my chili. A given batch of my chili usually has 4-6 different types of chilis in it (ancho, pasilla, chipotle, jalapeno, serrano, habanero). Fresh ones including jalapeno, serrano, and habanero get roasted. Actually, I've never had the stones to fire habaneros. They require extreme caution when handling.

QUOTE]


opps forgot about yours being dried

i usually use fresh peppers in mine and add NM Chile powder to get the flavor i am looking for. ancho,serrano, jalapeno, and hatch are the ones i use for fresh. grill a couple minutes each side till they start to blister, then it off to the zip lock in a towel for a few minutes. never have tried dried Chiles.

Jim- 5 alarm chili in 15mins? you rely on cayenne for your heat?
you need to let it stew for awhile to get all the flavors to meld together. IMO

Drago's "ring sting" is worth it most of the time. but two weekends ago it was too much. of course it could have been the way the hawks were playing that Sunday that made me sick Monday morning.