dsi1 wrote:
>
> If you can find a store that sells Korean foods, you will see many bags of dirt cheap Korean pepper powder. They sell it in half-kilo and kilo bags. Those guys go through a lot of pepper! There's two types, course and fine grinds. You probably should get both. It's relatively mild stuff so you might have to use 1/4 to a 1/2 cup. Your chili will be a wonderfully vibrant red. I don't add tomatoes to my batch.
>
> https://www.amazon.com/photos/shared...tjSMencvnOvQUa

That chili looked tasty but I wouldn't consider the color
a "vibrant red." See an eye doctor pronto.