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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Making Chili - replacement for peppers?
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raingurl
Monday, February 14, 2011, 1:08am Report to Moderator Report to Moderator

Teacher A- Non-Secretor Gemini
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I'm making chili right now... what would be a good alternative for pepper, cayenne pepper, chili pepper that would be good?  I can't have any form of pepper.  Would ginger work?  What else though?

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raingurl  -  Monday, February 14, 2011, 1:49am
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honeybee
Monday, February 14, 2011, 1:30am Report to Moderator Report to Moderator

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Ee Dan
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I would make sure the garlic was a feature if I couldn't have chili. Ginger would give you some warmth and goes nicely with tomato based dishes like home made baked beans. Also tumeric for colour?
Not sure if you could have chili infused evoo? Just pop a few fresh ones in a jar of evoo and let infuse overnight.
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geminisue
Monday, February 14, 2011, 1:44am Report to Moderator Report to Moderator

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Sam Dan
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are you allowed chili powder, or/and curry along, with sage, cilantro, parsley, (make sure you like tumeric, before adding too much, it gets stronger tasting, as it cooks)Have you thought about a jar of pimento, to a pot of chili? of course, onion and celery, a couple tablespoons of grape jam near the end of cooking , goes far, in taste factor.
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raingurl
Monday, February 14, 2011, 1:51am Report to Moderator Report to Moderator

Teacher A- Non-Secretor Gemini
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No, no chili powder  I appreciate all the suggestions.  Some I can't do but there are many that I can. I'll test out the turmeric first.
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Ribbit
Monday, February 14, 2011, 3:14am Report to Moderator Report to Moderator

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Kyosha Nim
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Try dry mustard.  Ginger is going to change the flavor, and I wouldn't recommend it.  But dry mustard will give it some heat.  Also consider fresh-pressed garlic.  If you cook the garlic it'll lose its heat.  But if you use it fresh, just before you eat it, it will retain that beloved bite.

Here's something I've been doing recently:  Take a Tbsp. or two of olive oil or ghee and use a garlic mincer to press a good-sized clove into it. Pop it into the microwave for about 30 seconds, and then pour that mixture over your dish. Excellent way to get some buttery heat into your dish.

Make sure you've got cumin in your chili.  That'll help the flavor too.  

*Pout*  I miss chili powder.  


ISTJ, BTD since 5/05.  Battling chronic Lyme disease since ~1985.

"Everything is permissible for me, but not everything is beneficial..."  I Corinthians 6:12

Family: 3 As, 1 B, 1 AB, 1 O
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san j
Monday, February 14, 2011, 3:15am Report to Moderator Report to Moderator

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Call it something else, first.
For the obvious reason.


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