Here's another recipe I found while surfing the net.  Sounds good.

+Chili Cornbread Pie+

Chili
                                                 
1      lb. extra lean ground meat      
1      medium yellow onion; diced    
1/2      cup red bell pepper; diced      
4      cloves garlic; minced                  
(1)      15 oz. can black beans(drained)        
(1)      15 oz. can tomato sauce      
(1)      28 oz. can cut tomatoes(drained)
(1)      4 oz. can diced green chilis      
2      Tbs. chili powder      
1      tsp. ground cumin      
1      Tbs. onion powder      
1/2      tsp. garlic powder              
1/2      tsp. salt      

Cornbread        

1 cup all purpose flour
1 1/2        cup cornmeal
1 tsp. brown sugar
1/2 tsp. salt
3/4 tsp. baking soda
1Tbs. baking powder
1/2tsp. Mrs.Dash  (it's a season salt sold here in the US)
1 cup creamed corn
1 cup buttermilk
3 egg whites; beaten stiff
1 Tbs. melted butter


Prepare Chili: Brown ground meat in a 12" Dutch oven using 18-20 briquettes bottom heat. Add onion and red bell pepper and cook until tender. Drain off liquid. Add remaining ingredients. Bring contents of Dutch oven to a boil, then simmer 30 minutes.

Prepare Cornbread: In mixing bowl combine all dry ingredients. In separate bowl combine all wet ingredients. Stir wet ingredients into dry until well mixed. Spoon cornbread mixture over top of chili. Cover and bake using 12 briquettes bottom and 16-18 briquettes top for 30 minutes or until cornbread turns golden brown.

NOTE: For even browning make sure to turn the oven and lid 1/4 turn in opposite directions every 10 minutes.

Serves: 6-8

Haven't made this yet but I thought it sounded pretty good.

Tom. Reckoned this recipe would be a goer for some freinds last W/end. Got all the stuff together, just a couple of mods. to suit local taste.
But - 2 tablespoons of chilli powder, man, thats enough to launch a bloke into space! ::)
We buy dried/crushed birdseye chillies and powdered cayenne pepper but a little of each goes the distance. And thats from folk who love the subtle (white hot) flavour of habenaro chillies! 8)
Top recipe, thanks.  mikel

mikel,

This recipe is an American recipe using American chili powder, not the hot pure chilli powder you are use to.  The Americam chili powder is much milder.  Of course, it can be made very spicy.

Here are a few recipes.  

http://www.globalgarden.com/Chile-Heads/Archives/vol.2/1860.html

There are as many different American chili powder recipes as there are curry powders.

If you are interested, I'll send you my favorite recipe of American chili powder from a book I use a lot, Better Than Store Bought".  Give me a few days as the book is at a friends house.

DOC Opa

Toledo OH USA

Thanks DOC, look forward to that.
We eat a lot of spicy flavours, especially with seafood (that being somewhat a misnomer, much of it being from freshwater!)
Have been hot smoking chilli fish (freshwater yellowbelly, a member of the extensive perch family)
With a fresh salad and a (few) glass of white wine a great summer lunch.
Have a good '06
mikel

Here is the recipe.  As you can see, the choice of peppers is for flavor (Sorry flavour), not heat.

I don't know if you have access to pasilla and ancho peppers and my wife doesn't remember if you have them either (she moved to the states when she was 11).  They are milders than Jalapenos and have a fruity flavour.  Jalapeno have a 2,500 - 5,000 Scoville Units and pasilla and ancho peppers are 1,000 - 1,500 Scoville Units.  

Hope that helps

Enjoy.




CHILI POWDER      

2 large dried pasilla chili peppers, preferably leathery, not brittle
1 large dried ancho chili peppers, preferably leathery, not brittle
2 teaspoons cumin seeds      
1/4 teaspoon whole cloves
1/2 teaspoon coriander seeds      
1/4 teaspoon whole allspice berries      
2 tablespoons dried oregano      
1 tablespoon garlic salt

Remove the stems and the seeds from the chilis and tear into small pieces.
Combine the chilis with the whole spices and roast in heavy skillet at low heat.  You just want to hear some crackling noise and smell them.  No smoke, just bring out the flavors.  Cool completely
Grind to a fine powder and store in a dark, airtight container.

G'day DOC.
Thanks for your hints on the chilli powder creation. Several of those ingredients not locally available, but I reckoned the clue was being creative. :)
So some substitution and see what happens.
The result more than pleasing and a variation on the Cajun type spices we enjoy on "blackened fish".
Going to steep some of the spice mix in oil to see how it goes on smoked fish (I smoke in one of those elongated portable Webber units over a long (300mm) gas burner.) Get terrific control over the heat and only 25 mins. to smoke 1kg. of fillets.
Will post results when all tested and verified by the local gormandisers (family and kids!)  8)
mikel