George Shirley wrote:
> Puester wrote:
>>
>>
>> There are as many variations of chile powder and as many levels of heat
>> as there are brand names.


> For us Texians there's only one brand name - Gebhardt, the national
> chili powder of Texas.


I have that at home usually but it's not always easy to
find. Penzey's is
not bad and there's some New Mexican brand I've used also.

Once you put in the other ingredients (jalapenos or smoked
Hatch chilis, cumin, cayenne, celery seed, Mexican oregano,
onions, garlic and I can't remember what-all else) the
actual chili powder kind of gets lost.

gloria p