"zxcvbob" > wrote in message
...
>
> I seldom use cumin in anything that has ancho chile. I think large
amounts
> of cumin in Mexican recipes is often a failed attempt to get that ancho
> aroma and taste. I use a *little* bit of cumin sometimes if I make chili
> using only NuMex chiles.
>

Yeah, I always thought that a little cumin goes a long way. Now I rarely
use it except for meat rubs. Not being able to find dried NM chiles I opt
for ground Chimayo, a nice sweet NM chile. Next batch I may skip the ancho
and use the Chimayo alone.

Jack Sauced(again)