"MG" > wrote in message
...
> 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..._30976,00.html
>
> 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


There are many kinds, ranging from sweet to hot. Still, I don't use that
much in a recipe unless it is perhaps a large pot of chili or maybe a
enchilada sauce. It would tend to make the dish very dark in color, that's
for sure.

Paul