I have a recipe that I'm looking at making and it is very confusing. It's located here:
Now the problem I have is all the different chili/chile powders in his ingredient list.
What is the difference between "New Mexico Chili Powder" and "New Mexico Light Chili Powder"?
Could he mean Chile Powder instead of Chili Powder?
If so, then why does it call for "New Mexico Ground Chili Pepper" as well?
And what about the regular vs. light?
Then what is "Texas Style Chili Powder" and how is that different from "Gebhardt's Chili Powder"?
Good googly goo! I can't make sense of all that. I mean I know what a New Mexico chile is (and how to grind it, of course) and I know what Gebhardt's Chili Powder is but all the rest is confusing to me.
Any suggestions on what to do here?
Updated 1 month ago | 21
Updated 2 years ago | 3
Updated 1 year ago | 16
Updated 1 year ago | 5
Updated 2 years ago | 20