I'm with Razor. Chili powder is often in a spice mix anyway - I generally put my meat (raw) in a bowl with the mix, chili powder included, before I fry the meat off. Half an hour is enough for keema to my taste. Green chilis are best just at the end, so effectively steamed. The freshness is kept and the the heat (which seems to result from frying) is tempered.
God I'm hungry - never try and write about food when you are hungry!!!!!
Topic: Chili - To fry or not to fry. ( 4,668 )
