-=> Ruth Haffly wrote to Dave Drum <=-

 DD> I fail to understand the names/marketing claimss of some of the hot
 DD> stuff being sold these days. Death peppers, Scorpion whatever, etc.
 DD> Are all of their intended customers masochists?

 RH> I think once they started with names along that line, they had to
 RH> continue each time they came out with something hotter. Tho I don't
 RH> know what could be hotter than death, except maybe H***fire. (G)

Errrrmmmmm, I always thought of death as "cold" As in "Papa's in the
cold, cold grounf"

 DD> ... Beyond tasty spicy and heading towards stupid spicy.

 RH> Good way to describe some foods I've had, especially chilis. I make
 RH> mine tasty spicy.

 DD> Bland is almost as bad a too fiery. Except you and fix bland and you
 DD> can't remove heat very successfully.  Bv)=

 RH> True; I'd rather heat up bland than cool down too hot. Those are the
 RH> times to pile on the sour cream/stir it in well and have a big glass of
 RH> milk on the side. We try to make out chili with a bit of heat that goes
 RH> from the lips to the throat, but not so hot that you can't taste the
 RH> other ingredients.  We've tasted enough "one note" chilis in the chili
 RH> cook offs at our church to know the difference. (G)

We had a competition cook once who "loaded" his judges cup really heavy
with hot stuff. And then snickered at the reactions. So they instituted
a rule that a cook may be required to eat some of his own chilli. Put 
the kibosh on that, it did.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Willie Nelson's Great White Chilli
 Categories: Poultry, Beans, Chilies, Herbs, Cheese
      Yield: 4 Servings
 
      1 lb White beans; rinsed
      6 c  Chicken broth
      1 ts Chicken base
      2 lg Onions; peeled, chopped
      1 tb Oil
      8 cl Garlic; minced, more to
           - taste
      7 oz Can diced green chilies
      4 ts Ground cumin
      2 ts Dried oregano
      4    Serrano chilies; stemmed,
           -  seeded, minced
      3 tb Chopped cilantro
      4 c  Diced, cooked chicken
      1 c  Sour cream
      3 c  Monterey jack cheese;
           - shredded

MMMMM--------------------------TOPPERS-------------------------------
           Sour cream
           Chopped green onion
           Chopped cilantro
           Chopped tomato
 
  Rinse and pick over the beans to remove stones and
  debris. Put in a medium sauce pan and boil hard for at
  least five minutes to start the starch conversion.
  
  Put the chicken base, broth, and beans in a large pot
  or crock-pot.
  
  Simmer for two hours, covered.
  
  Saute the onions in the oil until they are translucent
  and beginning to brown.
  
  Combine the onions with the spices, chicken, and other
  vegetables, and simmer for another hour or so.
  
  Add the cheese and sour cream, cooking until the cheese
  melts into the chilli.
  
  Serve in bowls with desired toppers.
  
  The recipe serves about four people
  
  UDD NOTES: This is AKA chile verde. You can leave out
  the beans and increase the meat. You can also make this
  with pork. But don't serve it to the Rabbi.
  
  RECIPE FROM: https://www.food.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Some people simply don't like cilantro. I understand perfectly.
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