On Sat, 07 Jan 2006 22:10:57 -0600, Melba's Jammin'
> wrote:

>In article >,
> Terry Pulliam Burd > wrote:
>
>>
>> OB Food: Fiddled a bit with my chili con carne recipe and realized
>> that a couple of diced jalapenos and a couple of tablespoons of some
>> stuff called "Better than Bouillon" really finishes it off.
>>
>> Terry "Squeaks" Pulliam Burd
>> AAC(F)BV66.0748.CA
>
>I've got some Texas Gunpowder from Art Simon -- it's gotta be 7 years
>old - dried, powdered jalapeno. A very nice addition to the chili pot.
>What's the BTB stuff?

I don't mix different color chiles when I make chili. If it's red,
it's red all the way. Wonder if that's because I live in a red state?


modom