On Fri, 19 Dec 2003 07:18:07 GMT, "Paul M. Cook©®"
> wrote:

>Yowza! That's a lot of cumin! But you'd be amazed at just how good sour
>cream is for evening it all out. And cheese too.
>
>Paul
>
might try some raw diced onions on the top, too.

your pal,
blake

>"Elana Kehoe" > wrote in message
...
>> So I figured out why my chili last week was so...powerful. US chili
>> powder is a blend, where the chili powder here is not...it's just ground
>> chilis.
>>
>> Today, I am making chili again (the last batch was inedible, but it kept
>> the cats out of the trash), but now it seems like there's too darn much
>> cumin in the mix.
>>
>> The chili powder recipe I used was from
>> http://webpages.charter.net/budnscoot/CA3.htm, and it calls for 2 T of
>> cumin, 2T of garlic powder, and about 7 dried/toasted chilis. My chili
>> recipe calls for 2t of cumin. Is this just going to overpower anything
>> else in the recipe? The chili powder and the cumin are the two biggest
>> amounts of spice (actually, the only spice, save for 2t of garlic).
>> --
>> It's Tis Herself
>