The major flavor in this dish comes from chile powder (which is made from nothing but dried, powdered red chilies). Chile (with an “e”) powder differs from chili powder, which is a mix of chile powder, plus cumin, coriander, and other flavorings. See Notes below for a discussion of chile powder possibilities for this recipe. Prep time for this dish depends on how fast you work—it’s probably 20 to 30 minutes on average. Cooking time is a bit more than an hour (see Notes for one strategy to reduce it). This recipe yields a lot—at least 4 quarts. So it will feed a crowd. Leftovers freeze well if stored in airtight containers. And it’s quite easy to cut this recipe in half by reducing ingredient quantities appropriately.