On Sun, 23 Jun 2013 13:56:06 -0700 (PDT), Kalmia
> wrote:

>We can't stand the presence of this in any recipe - I have been just omitting it, but is there something similar I could use to enhance the dish?
>
>Even if I use two GRAINS of the stuff, we can still detect it, so reduction is not an option.

What do you consider chili powder? If it is a commercial mix rather
than a single pepper dried and ground, try to figure out what it is
you don't like. Cumin, oregano, garlic, the peppers themselves?
If it is the mix, you can eliminate what you don't like and season
with the remaining spices.
Janet US