"Paul M. Cook" > wrote in message
news:Nb_Aj.2696$HA3.1106@trnddc02...
>
> "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
>
>

thanks Paul, yes the soup did look quite dark