"This powder is so named because it is often used in chili recipes. Try it in place of the commercial blends and experiment with the proportions of the ingredients to adjust them to individual tastes." *or other red chile such as Piquin or Chile de Arbol #or other mild powder such as Ancho Combine all the ingredients together and mix well. Variations: Collect chilis of similar colors, dry them, and use them in place of the above chiles to make variously colored powders---yellow, orange, brown, and green. From The Whole Chile Pepper Book page 20ºC ormatted to MM by J.Duckett1 (Kat) [Unk] Posted by: Unknown [AOL] Hawk's Kitchen Kollection 1994