"D.A.Martinich" > wrote in message
oups.com...
> Yes, I do use it fairly often. I have had a couple of versions of
> Cincinatti chili and I liked them better than the usual blando
> Midwestern bean and tomato soup that often labeled "chili". My own
> regular chile is based on chile colorado with beef from the state of
> Sonora. I use either dry California chile powder or sometimes whole
> dried CA chiles with broth, onions, garlic, Mexican oregano, cumin
> seed, coriander seed, and a tiny pinch of cinnamon and cloves for the
> sauce in which I simmer cube of beef chuck. I like it with flour
> tortillas. I also make a pork version with just chile, garlic, Mex.
> oregano, and broth.
>
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That's the stuff! I'll stop by for a bowl whenever you want to feed me!

Have you tried allspice in the mix? It's a different kind of flavor and
works well in place of black pepper. FIL says "Los chiles y los pimientos
negros no son amigos!"

Pablo