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 Post subject: AfR - blackbean vegetable chili
PostPosted: Sat Oct 15, 2011 10:46 am 
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So Totally Yiffy

Joined: Thu Oct 13, 2011 9:05 am
Posts: 34
OMFG, the only thing I've made that I have not enjoyed, and only because it burned my mouth with the amount of Chili - is it really 3 tablespoons? It was Vindaloo hot and my DH couldn't eat it in spite of being a chili heat fan..... Please tell me it's a typo as I feel like a failure!

On the plus side the cornbread is so easy to make, delicious AND my kittens love it too (which isn't a euphemism ;) )


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 Post subject: Re: AfR - blackbean vegetable chili
PostPosted: Sat Oct 15, 2011 11:51 am 
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Discovered unobtainium
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Joined: Tue Oct 19, 2010 9:21 pm
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Location: Dinosaur Stampede
It depends on the strength of your chili powder. I have a mild blend (Frontier).

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 Post subject: Re: AfR - blackbean vegetable chili
PostPosted: Sat Oct 15, 2011 1:53 pm 
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Trapped On A Desert Island With A Cow
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Joined: Wed Oct 20, 2010 11:44 pm
Posts: 401
Location: iowa
Where are you? In the U.S. at least, chili powder is a not-very-spicy blend based on ancho chiles, but with other spices and often salt added. My understanding is that in Europe and Australia, it's just straight up chiles, so 3 tablespoons would be a LOT. Check out this thread - http://forum.theppk.com/viewtopic.php?f=18&t=7382&hilit=chili+powder - for some past conversation on this and a recipe for chili powder. If you are using the right thing, then maybe what you've got is just really spicy?


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 Post subject: Re: AfR - blackbean vegetable chili
PostPosted: Sat Oct 15, 2011 2:39 pm 
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So Totally Yiffy

Joined: Thu Oct 13, 2011 9:05 am
Posts: 34
Hello you angel, thanks so much, I'm
In the UK and therefore used straight up chili powder, oh dear Lard it was (as we Brits say) effing hot!

Next time I make it I think I will go for a teaspoon :)


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 Post subject: Re: AfR - blackbean vegetable chili
PostPosted: Tue Oct 18, 2011 1:58 am 
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Lactose Intolerant...Literally
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Joined: Mon Jun 27, 2011 8:37 pm
Posts: 705
Location: Brisbane, Queensland, Australia
OH FINALLY THIS MAKES SENSE!
I ended up using one tablespoon of Australian "mexican chilli powder" and it was still quite hot.

We have "mexican chilli powder" here, which has other spices etc added in, but is still super hot... But we also have "chilli powder" which is literally ground up chilli. I now understand why in many recipes, the chilli has been more variable than I would have thought taste would allow for! Even in Dreena Burton's, when she talks about only using a little bit of chilli as her kids don't like it too hot, I've found it quite warm... Finally solved, thank you thank you thank you!


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