MY AWARD WINNING CHILI

AT THE BIG CHILI COOK OFF LAST WEEK

She asked me if I had put jalapeno’s in my chili.

“Is it too hot?” I asked.

“Its pretty hot” she said, and paused. “It seemed hot at first, but it’s not that hot now. Did you put jalapeno’s in it?”

“No ma’am, no jalapeno’s. But I did put white pepper, black pepper, cayenne pepper, paprika, green chili’s, crushed red chili’s, and soaked some dried ancho chile’s in some water and made a  nice ancho paste, but no, there are no jalapeno’s.”

Pro-Cooking Tip of the Day
The more types of peppers you put in a dish, the deeper and more layered the flavors will be. Not so much of any one pepper to make it hot with that pepper. It’s the cumulative effect you want.

If you don’t have any white pepper in your cabinet, go get some. Use it and the black peper together on anyvegetable. The black pepper is dark and woody…the white pepper is bright and shiny. You’ll appreciate the flavor right away.

On her second bowl, she said “It’s not really hot at all!”