Guest guest Posted November 4, 2002 Report Share Posted November 4, 2002 11.04.2002 Tip: Harnessing the Chile Pepper In the culture and cuisine of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require " carne " (meat). The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting - yet edible. My favorites are the red New Mexican chile peppers traditionally tied in strings called " ristras " (also available as ground powder), and chipotles, which are ripe, red jalapeños that have been dried and smoked. Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you're using whole chiles and don't want your chili too hot, you may want to remove that part of the pepper. Make It; Don't Fake It For a delicious and authentic veggie chili recipe, check out Dr. Weil's Healthy Kitchen today. You'll find dozens of wonderful recipes there. " I read recipes the same way I read science fiction. I get the end and think, 'Well, that's not going to happen. " Anon Quote Link to comment Share on other sites More sharing options...
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