Yes that is what they mean if you don't have any of your own. But I'd suggest you start with only 4-5 and then taste it before adding more. If you have made it before and like it really hot, fine. But if not, taste as you go. You can always add more up to the amount called for but you can't remove them if it is too hot for your taste buds so no need to waste them if not needed. Dave

Oh, I see. What actually happened is we had a whole bunch of tomato plants pop up in the yard of a house we bought as a foreclosure. Just all over like someone threw seeds all over, I assume the birds or something were the actual "planters" but who knows? So I just transplanted some of them since the neighbors dog had dug in our garden and destroyed all the ones we had planted previously. One of the plants produced two tomatoes that I brought in and set on the table. I have a then 4 year old, 2.5 and 1.5, they went to sneak tomatoes like they tend to do and began screaming hysterically, I assumed a chemical had been sprayed on them so I tasted it (the one they bit into) and it was spicy inside not outside. When my husband got home he tasted both tomatoes agreed they were very spicy- like peppers and we didn't have any peppers inside, they hadn't produced yet and that is why we saved the seeds, also is why there were not many, dh accidentally ate some. The plant was destroyed soon after that by the neighbors dogs because they couldn't seem to keep them on their property and they could easily climb the 6 ft fence(large black labs). Thats okay though, I am putting up an 8 ft privacy fence this time :) I am sorry you all thought it was a joke, there is already a green tomato that is spicy though from what I was told by a neighbor though I have no idea on what its name is. These are red though and had a hint of an orange streaky cast to them.

lucy, it's so funny, I just this morning got out last year's issue of F and W, and came across this recipe - a light bulb went off, recognizing the title of your post. It looks great - thanks for posting it. STacy

This is a very flavorful chili that is also good and spicy. You can control the spiciness by the amount of chipotles in adobo you add. The amount called for is plenty spicy. Turkey Chili  2 tablespoons oil  2 large onions chopped  2 tablespoons garlic chopped  2 1/2 pounds turkey ground  1/4 cup masa harina  28 ounces whole plum tomatoes drained and chopped, reserve juice  2 cups chicken stock, and maybe 2 cups more  6 tablespoons pasilla chili powder  1 tablespoon cumin ground  1 teaspoon oregano  1 teaspoon cinnamon  1 teaspoon black pepper freshly ground  1 tablespoon salt  2 tablespoons cider vinegar  2 small chipotle chilies in adobo sauce chopped  40 ounces beans (black or kidney) preparation: Heat the oil in a dutch oven and saute the onions until golden. Add the garlic and saute for another 2 3 minutes. Add the turkey and saute until the meat loses its color, stirring to break the meat apart. Sprinkle the masa harina onto the meat and stir to incorporate, cooking for an additional 2 minutes. Add the remaining ingredients (except beans), the reserved tomato juice and 2 cups of chicken stock. Bring to a boil over high heat, reduce the heat to low and simmer, covered, for 1 1/2 hours, stirring occasionally, adding the remaining chicken stock if necessary. Add the beans and continue cooking for 10 to 15 minutes to heat thoroughly. Serve with corn bread, tortillas, diced onions, grated cheese, sour cream, chopped fresh coriander, or anything else you like with your chili. NOTE: Try and get the ingredients listed. DonÂt use regular chili powder. If you canÂt find pasilla (you can mail order it at http://www.mexgrocer.com/9674.html), substitute ancho (usually available in super markets). This chili has a nice "earthy" taste with a hint of smokiness imparted by the chipotle chilies in adobo sauce. The "heat" also comes from the chipotle chiles, so add less or more to taste. Ground beef or pork can be substituted for the turkey.