Originally Posted by nicklord1
cheers , if the dried chillies has any bacteria from the unsavoury process's of mexico farming i take it the cooking process when in puree form will kill it
Yes. The same as killing salmonella in chicken or eggs - hit 160ºF/72ºC for a minute and you kill the beasties.
However - dried chilies were never implicated in the US outbreak, only fresh, raw Jalapeño and Serrano peppers - not ancho or mulato chilies. The FDA tracked down the sources of the contamination, followed the distribution chain, and got them all removed. Had any been sent to another producer who made "dried" chillies from them - they would have been identified and removed from the food chain, also.
I sincerely doubt any got shipped to London. Had there been any concern in the UK I am sure the FSA
(your version of the FDA) would have issued warnings about it.
As for your chili recipe .... as others have said, chili is as individual as fingerprints!
I don't use stock, beer, chocolate or masa. And, I don't put beans in my chili, either. However - a little beer isn't necessarily a bad idea since some flavoids in tomatoes are alcohol/fat soluable and will only be released with fat or alcohol. I think Guinness would be too sweet - but Harp would probably work just fine.