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Old 09-11-2013, 07:12 PM   #31
deepsouth
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thanks bob! great idea. i also used tomato powder, cayenne pepper & ground habanero pepper in the chili. this goes on the 'what to do with leftover brisket' menu from now on.




by the time i tried to get some of the fresh hatch chilis, i had missed that boat.

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Old 09-11-2013, 07:18 PM   #32
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ooo,that looks good from here
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Old 09-11-2013, 07:20 PM   #33
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Quote:
Originally Posted by deguerre View Post
This is brilliant. I would have not thought of leaving the cumin out.
Chile powder has cumin in it. Currently I am using a fancy pants chile powder of really high quality, ground ancho, de arbol, chihaucle, and chipotle, with some cumin mixed in
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Old 09-12-2013, 12:23 AM   #34
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Flavor overload! I love it.
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Old 09-13-2013, 09:00 AM   #35
deguerre
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Quote:
Originally Posted by landarc View Post
Chile powder has cumin in it. Currently I am using a fancy pants chile powder of really high quality, ground ancho, de arbol, chihaucle, and chipotle, with some cumin mixed in
Yep. A wee bit. But I have always added extra cumin itself. Not sure why, but just the way I've always done it. It was one of those "Now WHY do I always do this?" moments.
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Old 09-13-2013, 09:13 AM   #36
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You can hardly ever have too much cumin
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Old 09-13-2013, 09:43 AM   #37
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That looks really good! Nice!
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