Originally Posted by Seven S
try buying some dried ancho or poblano chiles and processing them in a coffee grinder into a chili powder (without the seeds). Mix powder with some garlic powder, pepper and cinnamon. Rub into steaks, leave overnigght. season w salt before grilling.
Yeh, I'd suggest something along those lines too, but I have a point to make...
I, too, always thought that chilli/chile/hot pepper seeds were what made food HOT.
Wrong. The hottest part of the chile pepper is the vein ( or placenta) , closest to the top of the pod. The seeds are less than 1/10th of the strength. If you don't believe me, the next time you buy chiles, remove the seeds and grind them up . You'll be disappointed!
to Seven S's rub, I'd add a tiny bit of cocoa powder, a little cumin and some ground oregano.