David Wright wrote:

> In my part of the US, I think of chili powder as the mix, designed for
> 'chili con carne', and ground chile as the straight stuff. I have both
> green and red ground chile in the freezer right now.


Do you have a recipe handy for these "ground chilies"?... I've always
added ground Chipotles and Anchos along with the prepared "chili
powder"... Maybe I'll omit the store bought crap this time...

And I've been hunkerin' for a nice big pot of chile lately... with beans
of course...

~john!


--
Say hello to the rug's topography...It holds quite a lot of interest
with your face down on it...