Quote:
Originally Posted by reno911
Mmm Chili.
If you want some heat and don't want to be too worried about overkill. There are plenty of other great peppers out there. Annaheim is what I use for chili, mild heat, good flavor. I usually roast them over the stovetop before cutting them up. Dry pepper pwoder can also be a good source for heat, if you want to sneak it in with out the obvious chunks of peppers.
Crock pot method, start everything raw and cook it all together for how ever long you want.
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They had the annaheim peppers there . But i all ready spent about $30 to make this chilli . so This time i'll just start with half a pepper & go from there . Thje recipe stated to brown the meat first .