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<blockquote data-quote="greybeard" data-source="post: 1712432" data-attributes="member: 18945"><p>Separately, add cilantro & ground Comino.</p><p>But, Ground chile (with a 'e' on the end) powder is just that. Dried ground up chile peppers. Nothing added. I said peppers (plural) for a reason. There are different kinds of chile peppers and chile powdwers are labeled as to what species is used. Sometimes a blend of different types but never any other non chile pepper spices added to chile powder. I like arbol, ancho or guachillo.</p><p>All chile pepper is a fruit, not a veggie.</p><p></p><p>Chili (spelled with 2 'i's) powder (store bought mix of many spices) is for folks that don't know how to cook and blend the different spices and want someone in faraway places in some corporate setting to do it in some plant for them.</p><p></p><p>If you just have to use a mix, Wick Fowler's 2 alarm is not bad. (He was co-champion of the very 1st Terlingua chili cookoff in 1967 and won it outright twice more) Carrol Shelby was one of the founders of that cookoff, as he owned over 200,000 acres in Brewster county. (If you don't know who Carrol Shelby is, you're dead inside)</p><p></p><p>Chili, the dish, is all about flavors but too many believe it's all about heat. It's not, it's all about blending spices and meat. Any fool can make something hot.</p></blockquote><p></p>
[QUOTE="greybeard, post: 1712432, member: 18945"] Separately, add cilantro & ground Comino. But, Ground chile (with a 'e' on the end) powder is just that. Dried ground up chile peppers. Nothing added. I said peppers (plural) for a reason. There are different kinds of chile peppers and chile powdwers are labeled as to what species is used. Sometimes a blend of different types but never any other non chile pepper spices added to chile powder. I like arbol, ancho or guachillo. All chile pepper is a fruit, not a veggie. Chili (spelled with 2 'i's) powder (store bought mix of many spices) is for folks that don't know how to cook and blend the different spices and want someone in faraway places in some corporate setting to do it in some plant for them. If you just have to use a mix, Wick Fowler's 2 alarm is not bad. (He was co-champion of the very 1st Terlingua chili cookoff in 1967 and won it outright twice more) Carrol Shelby was one of the founders of that cookoff, as he owned over 200,000 acres in Brewster county. (If you don't know who Carrol Shelby is, you're dead inside) Chili, the dish, is all about flavors but too many believe it's all about heat. It's not, it's all about blending spices and meat. Any fool can make something hot. [/QUOTE]
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