[reno911]

I roast them, 4-6 depending on size, over the stove tops flame a bit for some smoke flavor. Then I usually let them cool before I slice them up, I remove the seeds, but try to leave most of the insides intact. This adds the initial heat to my chili, then I use dried chili powder for the rest of the heat. I vary from cayenne to a few asian dried peppers. My recipe serves about 6-8 people in a 4 quart cooker. I rarely use beens in mine. I am not too much of a fan of beans. I usually serve it on buttered white rice with bread for dipping. I know two carbs in one meal but what the heck.

If you have left overs, stick in a package of cream cheese and let it melt down to a stable consistency. Serve with tortilla chips, perfect game day snack.