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Dave Smith[_39_] Dave Smith[_39_] is offline
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Default Chili sans-carne

On Mon, 7 Jun 2021 12:20:25 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, June 7, 2021 at 2:55:47 PM UTC-4, Dave Smith wrote:
>> On Mon, 7 Jun 2021 11:14:28 -0700 (PDT), Cindy Hamilton
>> > wrote:
>> >On Monday, June 7, 2021 at 1:44:57 PM UTC-4, Dave Smith wrote:
>> >> On Mon, 7 Jun 2021 08:04:50 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >> >When it lacks cumin. And for red chili, when it lacks ancho chiles. For me,
>> >> >those are the flavors that define chili. Apparently for a lot of people, because
>> >> >"chili powder" has both.
>> >>
>> >> Chili powder has cumin? I've only ever seen chili powder made
>> >> exclusively from chilli peppers.
>> >
>> >If it's made exclusively from chile peppers, it's labeled as "ground red pepper"
>> >or "ground [variety]" such as ground cayenne, ground habanero, ground chipotle.
>> >
>> >Here's how we remember it: chili powder is a spice blend for making chili;
>> >anything else is powdered chiles of a single variety, and can be used for making
>> >anything you want, including chili. It would be easier if we would call "chili" by
>> >its proper name: chile con carne. But you know we love our abbreviations.

>> Yes, I figured it refers to chili con carne and not to chili pepper,
>> even though there's chili pepper in the mix.
>> I looked up chilli powder at a big Australian supermarket. They have:
>> -Hoyt's Chilli Powder: ground chilli pepper
>> -Maharajah's Choice Chilli Powder Spice: ground chilli pepper
>> -Masterfoods Mexican Chilli Powder: paprika, cumin, chilli pepper and
>> garlic
>> So the last one is what you'd just call chili powder.

>It seems imprecise to refer to the other two simply as "chilli powder". There are
>so many varieties of chile with varying tastes and levels of capsaicin. How
>does one know which one to buy? Trial and error?
>Some of my spices are packed away during my kitchen remodel, but I think
>I have coarsely ground cayenne, ground cayenne, and ground chipotle.
>Coarsely ground Aleppo pepper in the freezer, because it's somewhat moist
>and tends to mold. Whole anchos, pasillas, tien-tsin, and chipotle. A few kinds
>of pickled chiles: jalapenos, cherry peppers, pepperoncini. More condiments
>with chiles in them such as gochujang (gochugaru chiles), jalapeno salsa,
>chile-garlic paste (variety unknown), chile oil (cayenne), roasted Thai chile paste,
>curry pastes, Tabasco sauce, Sriracha, etc.
>I'm not even that big of a chile-head. I feel that's a relatively basic assortment
>that gives me a variety of flavors and heat.
>Cindy Hamilton

Ask them, theyre here. "You can stop saying that now. Thank you."
Not Dave Smith