On 7 Dec 2005 07:59:25 -0800, "kevnbro" > wrote:

> Regardless of how you like your chili- (beans, no beans, beef, pork,
>mixed, chunked, ground) with a million chili recipes out there, the
>difference between good chili and great chili is the seasoning and the
>main seasoning in chili is chili powder.
> I've made many pots of chili using commercial chili powder and been
>quite happy with the end results but the last pot o' chili I made
>contained homemade chili powder and I have to say, "I will never buy
>another bag, bottle, pouch, sack, tin or box of commercial chili powder
>for my chili".
> Inspired by Cook's Illustrated, I took their advice and purchased
>dried Ancho chili's and dried New Mexico chili's (found in many
>stores), put them on a cookie sheet and using low oven heat, slow
>roasted them until they were brittle enough to grind to a powder in a
>spice grinder (I use a Braun coffee/spice grinder).
> Using the homemade powder gave my chili a deep, dark extremely
>flavorful chili base that cannot be duplicated using commercial chili
>powder. Combine that with whole roasted cumin seed that is also ground,
>and you've the beginnings of not a good chili... but a great chili.
>
> So get out there an get chili!!

So, can you post the recipe?


jim