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

> > 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, can you post the recipe?

Here's one I've been meaning to try....

http://www.foodnetwork.com/food/reci..._28230,00.html

--
Mark Shaw
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"The most exciting phrase to hear in science, the one that heralds new
discoveries, is not 'Eureka!' but 'That's funny....'" - Isaac Asimov