Annie's Chili con Carne Recipe #1: (Serves 4-6 people or two hearty eaters) Ingredients *1 lb of ground Beef (if you use extra lean, add 2 Tbsp of olive oil to the browning meat). (see notation below) * 3 large Garlic cloves chopped (Abt. 1/4 cp. chopped). * Abt. 1/4 to 1/2 cp Chili Powder. * Ground Cumin (Heaping amount - or to taste) * Ground Paprika (ditto). * 1/2tsp - 1 tsp. Red Chili Powder (to taste)- mix in some Red Pepper flakes for Extra Extra Hot. * 1 can of Red Beans (drained) or Light Red Kidney Beans * 1 can of Pinto Beans (drained) or 1 pt. of your own cooked pintos. * 1 can of Rotelle Tomatoes & chilis (juice too). * I pint jar of home canned Diced Tomatoes or 1 can (juice too). Salt & black pepper to taste. Note: Adjust the spices and garlic amounts to your taste. I like it HOT, and sometimes I even add chopped Jalapenos and/or fresh green chilis out of the garden for "Annie's PURE HELL Chili #2" and/or "Annie's Fire and Brimstone Chili #3", in that order. Whatever you! NOTATION: You can also brown skinned & boned "pollo" (chicken meat) in a little Xtra virgin Olive Oil, chop it and stir that in, or add browned, sliced or chopped Summer Sausage to the mix. Adding a little Servesa (beer) to the soup is good in the Summer Sausage recipe #4. I use Dos Eqis XX beer. :) Chicken Chili (Chili con Pollo) is good for my "Annie's Chili con Pollo Loco #5". You can use venison too. But chili is not chili without beans, not matter what anybody says. How To: 1. Brown ground beef in a large heavy skillet or kettle - it needs to brown really well. 2. While that browns, peel and chop garlic cloves. 3. Add garlic to browned meat. Turn off heat (set off burner if you have an electric stove). Allow garlic to saute in the hot meat and fat. 4. With medium heat, Stir In all the spices. Return to heat and caramelize well. It will be dry looking. ** NOTE: This is the most important step for authentic chili flavor. It cooks and coats the spices well into the meat. 5. Now, Add in the Rotelle and the diced Tomatoes, with juices. Stir mixture well. * Reduce stove temp to simmer at this point. 6. Add Beans. Stir until well coated with chili mixture. 7. Cover and simmer on lowest heat possible for at least 30 minutes (longer is better). The longer it simmers, the more chili flavor it will have. Stir occasionally. You can add a little more tomato juice or water if you like it thinner, but it really should be thick. It's ready when you are! That's it! When reheating, I add a tiny bit of water to pan - then add in the leftover chili con carne and stir. This will prevent scorching your chili. I like it served with fresh made, hot Indian Fry Bread dipped in Honey, but Cornbread is great too; hot tortillas, or crackers or tortilla chips. Whatever you like! Garnishes - served in little bowls for guests to help themselves: Sour Cream, Cheese, Sliced or Chopped Black Olives, Fresh Pico de Gallo, Jalapeno slices, Chopped Green Onions, Chopped Cilantro, Chopped Fresh Tomatoes. ----------------------------------------------------- ~ Annie <:>

That recipe, with only slight variations, is on chilepeppermadness. It specifies refrigeration as the appropriate storage method; then it appeared on hot-sauce.net and with the line about preserve this habanero recipe in clean jars, whatever that means. My guess (can't emphasize that word enough) is that this recipe presents little risk if canned, as the mustard along with the vinegar (and yellow mustard contains lots of vinegar anyway) is significantly anti-bacterial. However, I wouldn't risk it. Something like this will keep indefinitely refrigerated and will retain all its freshness of flavor. Not only that, but by freezing habs and using frozen or canned mango, this recipe could easily be prepared any time of the year. Freeze chopped habs (I do it annually) and go to the store and buy frozen mango in December, if you wish. Minimal storage and effort for you and minimal expense as you skip the work and cost of processing plus you have absolute assurance of safety and optimal quality. Even if there were no risk, what's the sense in canning what's largely mustard and vinegar? Carol Here is a link that might be useful: Mango Habanero Hot Sauce

The trick to most Indian cooking is to have the masalas (spices) on hand. They can last a long time if kept in airtight containers, and only need a minute or 2 dry-fried in a pan before using. After that, it really is a quite simple cuisine to prepare. And you can mix and match various masalas, rather than follow exact recipes. Experiment! Lentils and beans, too, are generally interchangeable. No 2 Indian cooks prepare the same dish in the same way... And it is a surpisingly quick way to prepare delicious meals once you've tried it once or twice! Just took a pic of my masala shelf... This post was edited by shaxhome on Wed, Apr 3, 13 at 8:38

If I were doing it, I'd measure a little less than 4 ounces of water and start with a couple tablespoons of the powder and see what the consistency looks like after soaking for a few minutes. It also depends on what the recipe is for. You might not need to rehydrate by itself if there is liquid in the recipe already. Then, you could use the chile powder as a spice and add it to taste. It will thicken the recipe without some additional water or other liquid. If it's a canning recipe, then I'd probably not try figuring out how to use the powder as a substitute. But for a soup or sauce, it probably isn't as important to be exact. Start small and add gradually. You can always add, but it's hard to subtract.