Chili Question

[Pryderi]

My favorite is the chili that gets hotter the more you eat it without being overwhelmed and yet I end up with sweat popping out on my forehead at the end.

How do I create that affect? Anyone have a good chili recipe that does that?

Thanks!

[Warpy]

1. Fresh peppers tend to be sneaky like that

and seeded, chopped fresh slim Jims are the sneakiest of all. They taste like green peppers in the beginning and then the heat builds slowly.

Mild to medium chile powder (the real thing, not those stupid little bottles in the spice section of the grocery) will do the same thing, although it tends to give a little more heat in the beginning. The more you eat, the more it builds.

[Pryderi]

2. Thanks! Where would you recommend I

buy the chile powder?

Would you mind sharing your chile recipe?

[Warpy]

3. I don't actually use recipes

since my ingredients vary by what I have on hand, how I feel that day, the day of the week, whatever. Most of my chilis are vegetarian and based on Anasazi beans and bulgur wheat (for that meaty bite). I'd suggest you just follow Google to a recipe that looks good to you.

I tend to use chile powder by the half cup, mixing mild and medium so that I get full flavor instead of just heat. I like things HOT, though. A blob of sour cream on top will cool it down if I overshoot a bit.

I like Rancho de Chimayo chile powder the best. You can order it here: http://www.savoryspiceshop.com/spices/chilchimpdr.html Just be aware that it is nothing like that crap in the little jars, it's pure chile with no garlic, cumin, or other stuff.

[Pryderi]

4. Thanks Warpy!