But few can actually savour the flavour of fresh chilies. Instead most rely on the chili powder to add a Mexican flair to their dishes.

Here are a few recipes which use this special blend of spices, better known as chili powder: BAKED CHILI IN POLENTA CRUST Polenta Crust (below) 1 teaspoon vegetable oil 1 medium onion, chopped (1 cup) 1 clove garlic, finely chopped 1 can (15 ounces) tomato sauce 1 can (6 ounces) tomato paste 1 can (15 to 16 ounces) pinto beans, rinsed and drained 1 can (15 ounces) black beans, rinsed and drained 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon pepper 1 cup shredded sharp reduced-fat Cheddar cheese (2 ounces) PREPARE Polenta Crust. Heat oven to 350 degrees. Grease 2-quart casserole.

Heat oil in 2-quart nonstick saucepan over medium heat. Cook onion and garlic in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in remaining ingredients except cheese. Heat to boiling, stirring frequently.

Spread or press crust mixture on bottom and up side of casserole to form crust. Spoon chili mixture into crust. Bake uncovered 30 to 35 minutes or until hot. Sprinkle with cheese. Bake uncovered 2 to 3 minutes or until cheese is melted.

Polenta Crust 1 cup yellow cornmeal 3 cup skim milk 3 1 cups boiling water 1 teaspoon salt 3 tablespoons canned chopped green chilies MIX cornmeal and milk in 2-quart saucepan. Stir in boiling water and salt.

Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring frequently; remove from heat. Stir in chilies. Cool about 30 minutes or until set.

THREE-BEAN CHILI 1 can (141 ounces) fat-free chicken broth or vegetable broth 1 large onion, chopped (1 cup) 2 cloves garlic, finely chopped 2 medium tomatoes, coarsely chopped (2 cups) 2 tablespoons chopped fresh cilantro 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves 2 teaspoons chili powder 1 teaspoon ground cumin 1 can (15 to 16 ounces) chili beans, undrained 1 can (8 ounces) kidney beans, undrained 1 can (8 ounces) garbanzo beans, undrained HEAT 1 cup of the broth to boiling in non-stick Dutch oven over medium heat.

Cook onion and garlic in broth 5 minutes, stirring frequently.

Stir in remaining broth and remaining ingredients except beans. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally.

Stir in all beans. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until desired consistency.

CHILI CON CARNE 1 pound ground beef 2 tablespoons shortening 1 teaspoon salt 3 tablespoons chili powder 1 cup onion flakes 1 8-ounce can tomato sauce 1 17-ounce can red kidney beans 2 tablespoons vinegar Dash garlic powder CRUMBLE beef; brown in hot shortening, stirring until meat loses its pink colour. Add remaining ingredients; mix well. Cover. Simmer 45 minutes, stirring occasionally. Serves 4 to 6.

CHUNKY CHILI 1 pound stewing beef 3 16-ounce cans kidney beans, drained 1 16-ounce can tomatoes, drained 1 cup instant chopped onion 2 tablespoons chili powder 1 teaspoon garlic salt 1 teaspoon season-all 1 teaspoon oregano leaves 1 tablespoon vinegar TRIM off excess fat and cut beef into 1 -inch pieces. Put in pottery-lined slow cooker. Add remaining ingredients. Stir. Cook on high setting 3 hours, or until beef is tender. Makes 7 cups.

CHILI SAUCE 24 large red-ripe tomatoes 8 large onions, chopped 6 green peppers, chopped 2 cups vinegar 1 tablespoon salt 1 teaspoon cinnamon 1 teaspoon cloves 1 teaspoon ginger 1 tablespoon celery seed 1 teaspoon crushed red pepper 1 teaspoon dry mustard 3 cups sugar PEEL , core and chop tomatoes; combine with remaining ingredients. Boil gently, uncovered, 4 hours or until thickened. Stir frequently to prevent sticking. Fill hot, sterilised canning jars, leaving 1 -inch head space. Close jars. Process 15 minutes in boiling water-bath. Makes about 61 pints.

CHILI CHEESE ROLL Crunchy pecans in a cheese roll coated with spicy chili powder.

1 8-ounce package American cheese, granted 1 3-ounce package cream cheese 1 teaspoon garlic powder 1 cup chopped pecans 2 tablespoons chili powder HAVE cheese at room temperature; mix both until well blended. Stir in garlic powder and pecans. Form into a roll about 10 inches long. Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper. Chill. Slice and serve with crackers or Melba toast.

Recipes from Spices of the World Hot stuff: Chili powder gives chili its bite