On Mar 9, 12:25 pm, "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 & whitehttp://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30976,00....
>
> 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 is made from dried chili peppers and can be made from
mild chilis. I make my own chili powder and I leave most of the heat
out. Since this is a recipe for a spicy bean soup 1/2 a cup of mild
chili powder might not be too much. You can control teh heat with
powder cayenne pepper.