George Shirley > wrote in
:

> MG wrote:
>> ok, saw this recipe being made on Giada's show Everyday Italian, and
>> was sure I had misheard the use of half a cup of chili powder added
>> to the recipe
>>
>> nope, here it is in black & white
>> http://www.foodnetwork.com/food/reci...936_30976,00.h
>> tml
>>
>> now, here's the confusion...in Aus, chili powder is the used by the
>> half a teaspoon-ful (well, maybe more lol, but according to taste) ie
>> it's the "hot" red powdered stuff
>>
>> never have I seen the use of half a cup in a single recipe...so, my
>> question to you is, is the "chili powder" used in this recipe, a mix
>> of chili powder and something else, causing it to bulk out?
>>
>> Or is the term chili powder a more generic term in the US, and it's
>> not a product which produces much heat in a dish
>>
>> TIA
>>
>> MG
>>
>>
> Chili powder in the US is a mix of chiles and other spices and is used
> to season, TA DA, chili con carne and sometimes other dishes. It is
> not so hot that a half cup could be used in a recipe. HTH
>
> George
>

Every manufacturer of chili powder has a differing heat level or sells
mild, medium or hot chili powder as it is a spice blend. Same as
different curry brands taste different.

Chili powder and chile powder are different.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.