In article . 170>,
Amarantha > wrote:

> I probably wouldn't know "authentic" chilli if it bit me, Cincinatti or
> not. But when I make my own stew-with-lots-of-chilli-in, the key to the
> flavour is a little cinnamon, a lot of garlic and a moderate amount of
> fresh Bolivian locotos (at least we think they're locotos - black seeds,
> long story).

I call cinnamon in chili anathema! Cumin, chili powder, chipotle
powder, garlic, onions, etc. No cinnamon. Blechy.

Regards,
Ranee

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