Quote:
Originally Posted by teenerted1
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.
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.
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That sounds like what do Ted - but my dried ancho and pasilla chiles take the place of the chili powder. Zero powdered spices in my chili (well, other than salt...guess I could replace that too). Try it sometime, I'll bet you'll convert and ditch the chili powder.
I have also received feedback that my chili 'is as hot going out as it was going in'. The most questionable feedback was "the house was uninhabitable for two days after eating your chili". Copious amounts of fresh-ground spices and piles of lean protein...heh...go figure.