On Sun, 09 Mar 2008 16:25:01 GMT, "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..._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

The Badia 'chili powder' I buy is actually a mix of spices that make
up the chili flavour, and it's very low in heat. It's got onion
powder, garlic powder etc in it and not a lot of actual chili. You use
that for flavour and then add hotsauce or cayenne etc for heat. So it
would be possible to use a large amount in one recipe - I still
wouldn't though!