The Red One

Under the tutelage of Chilebrown, I am learning about the magic of chiles. Before moving to California, my knowledge of chiles was limited to occasional dinners at so-called "Mexican" restaurants (I don't think a single authentic Mexican had anything to do with those dinners), so I'm pretty much a novice. He has introduced me so far to beginner chiles - jalapeños - saving the truly hot ones for a braver day.

Last week, we met for coffee to trade applesauce and jam for garden tomatoes and chiles. When I got them home, I noted that he had included a red chile, something I was not familiar with. I emailed him to inquire and he replied that the red ones are "hotter and sweeter than the green ones, silly!" Sometimes, he is downright avuncular in his amusement at my lack of knowledge; it tickles me, as I am much older than he, while he is far more experienced in the ways of peppers.

So, I'm going to make beef chili. I've got three or four containers of stock in my freezer taking up valuable space, so I want to move them out into a big pot of chili. The weather is already ceding summer to fall around here so I'm starting to think of cool-weather foods. I keep eyeing that red chile, wondering if I should try using it, or stick with the safety of the milder green.

Oh, what the heck! I'm going for the gold - or in this case, the red one.