the above spice amounts are only the base, we'll add more later to tweak, so don't worry too much, but do remember that once heat is in, you can't take it out
the goal is to get the beer flavor into the meat and to let the spices melt without stirring for about 5 minutes, if temp is correct the meat in beer will not burn at all and the chili powder will turn into a blackish goo :) mmmm, that's good
this completes phase one, house starts to smell good, it is critical to flavor that tomato products not be added until this is complete
cook chili for minimum of one hour here, up to as long as you'd like, I try for a minimum of 1.5 hours, by the end of this time, it should taste good :)
rescue note: too much chili and cumin will result in too bitter, too flat of a taste, rescue with a touch of sugur or splenda
19th century Spanish priests warned people that chili peppers inspired passion and were an aphrodisiac
Research has shown that the brain releases endorphins when one's mouth and sinuses are set aflame by a chili overdose
Endorphins are pain killers that are a part of the body's self defense mechanism. Aside from soothing the burning sensation caused by chilies, endorphins cause a "natural high"
Five centuries ago the Aztecs, Mayans, and Incas applied ground chili peppers, mixed with milk, to reduce external swelling
Folks in Cincinnati prepare chili with a sprinkling of chocolate and serve it on macaroni
What Are Those Bugs in my Cayenne?
Red Flour Beetles, that's what they are !!
Believing he had found an exotic form of black pepper, Columbus took chile back with him to Spain and told the Europeans it was "the world's finest pepper"
Not pepper, Chris. Chile
Mammals, including spice loving humans, apparently feel the zing of chile because they are sensitive to a specific molecular interaction, biologists have found. Birds, meanwhile, will gobble up hot peppers with no apparent pain