On Thu, 18 Dec 2003 14:01:39 -0500, Levelwave© >
wrote:

>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.

I stock up on ground red and green chiles when I go to New Mexico. I
use this mostly for sauce for enchiladas. When I make chili con
carne, I soak and process whole dried anchos, New Mex, and chipotles.
I don't have a large enough spice grinder to make it worthwhile to
make my own powder from whole chiles. There's no recipe, you'd just
have to grind dried chiles until the powder is as fine as you like.
>
>And I've been hunkerin' for a nice big pot of chile lately... with beans
>of course...

Isn't it hard to reach up to the stove when you're hunkerin'? :-)
>
>~john!

David