OK, so I’m trying to figure out how to use chiles in my outdoor cooking. It seems to me that you can never fully tell just how hot something’s going to be just by how many jalapeňos you add, right? I mean, the actual hotness varies, it seems. I put in one chile one day, and wow! It’s way too hot, another day I put in three and it barely tickles. What’s up with that?

OK, I’m exaggerating. A little. Still, I’m struggling, here. He’p me out!

I do know that cutting out the seeds and the veins that are inside of a chile pepper will make it much less hot. John over at Mormon Foodie, wrote a cool post about dried chilis. Good stuff.

The reason I bring all this up, is because I revisited an old favorite recipe the other day, one that I pulled from my outdoor cooking archive. Dutch Oven Chile Verde. I had eaten a smothered burrito at a small mom-n-pop Mexican place a few weeks back that was hotter than that one hot place that good Mormon boys aren’t supposed to say. I swear this…