[CH] Chile in chili

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If they are dark colored (brownish red) they use Ancho powder.  I have found
several that use it.  If red it's probably a NM mild chile, such as NM 6/4
or Joe Parker.  Ancho has a great flavor for using in chili, IMHO.  I also
use Chimayo on occasion as well as mild.  Sometimes I throw in some mulato
or pasilla.

Judy Howle
howle@ebicom.net

Flavors of the South		
Recipes for "heat lovers"		
http://www.ebicom.net/~howle	

Hot and Spicy Food Editor
Suite 101
http://www.suite101.com/topics/page.cfm/462

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