[Sca-cooks] CHILI COOK-OFF- OOP
t.d.decker at worldnet.att.net
Sun Sep 30 21:39:53 PDT 2007
> chili Cook-Off
> Saint Phlip
What, no Texas Road-Kill Chili?
Despite being a joke, the whole thing rings true.
I enjoy chili, but I tend to make it very mild these days due to Margaret's
allergy to capsaicin. Pre-Margaret, I usually produced a moderate but spicy
chili con carne Mary of Agreda. The one exception being a chili party where
I made two varieties, one for children and little old ladies and one made
with a fresh Nigerian chili powder (rated at 100,000+ Scoville units). I
compensated by reducing the amount to 1/3 normal and still wound up with a
chili that left all but the hardiest chili eaters in agony. After some
research, I suspect the chili powder was from a Nigerian Scotch bonnet,
which, at the time, was classed as the hottest chile pepper in the world,
but has since been replaced by several newer hybrids.
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