Crockpot Chili

[Retrograde]

9. Chiles are a lot of work

First, you have to find the chiles. We live in an area with a large Mexican population, but when we moved here decades ago we had to go to San Jose to find a variety. Now most groceries will have a few dried varieties, and one within walking distance has a lot. There's a lot of prep involved: they have to be deseeded, then toasted, then soaked, then run through a blender or food mill. Poblano chiles, Anaheims, jalapenos and serranos are usually available fresh, as are habeneros in season. Note: I distinguish chiles - the fruit of the plants - and chili - the stew made with them.

But IMHO chili has to have some sort of chile - i.e., pepper. Chili powder is largely salt with dried peppers and other spices added. At least throw in some bell peppers!