1/4 c Chilli oil/grease *
1 c Unpopped popcorn
Salt
* The orange oil you spoon off of your chilli that is
excess to the needs of a good bowl of red. Save it in
the icebox until needed. When it has cooled/set up it's
"grease". Bv)=
Melt the chilli oil in the popping vessel. **
When the grease is hot enough (350ºF/175ºC or more) add
the unpopped kernels of popcorn. Shake pan occasionally
to prevent sticking and burning.
When popping has stopped pour into a bowl or paper bag,
add salt to taste and enjoy!
** NOTE: air poppers will not work for this. A 'Stir-
Crazy' popper works well - and you don't have to shake
the pan.
Have plenty of napkins handy. That orange chilli-flavored
popcorn will stain your shirt or pants if you wipe your
fingers on them.
If you made HOT chilli - you will have very spicy popcorn.
If you made a milder batch of chilli you will have nicely
chilli-flavoured popcorn with a moderate bite.
An Uncle Dirty Dave Original
Uncle Dirty Dave's Kitchen
MMMMM
... "Chilli dawgs always bark at night." -- Lewis Grizzard
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)
