Steve Y wrote:
> For 2lbs of meat, ie just under 1Kg, I would use a teaspoon of chili
> plus a whole fresh pepper (cayenne w/o seeds) plus some freshly ground
> black pepper. You must have the equivalent of 3 tablespoons of "pepper"
> in total in that recipe and I would imagine it will be "well hot"
>
> Steve
>
> PS What is "2 Alarm chili" ? A brand ? A restaurant ?
>
It's a spice package that you can find in just about any grocery store.
It's official name is 'Wick Fowler's 2-Alarm chili kit'.
http://www.foodlocker.com/twoalchilmix.html