Hi Afx, if you send me the recipe or a rough idea of how you like your chilli's, I'd be happy to make it, take some pix (and maybe send you some tasting notes!).
Oh well, the recipe is rather flexible:
1 part minced mixed meat, 1 part chopped canned tomatoes, 1 part beans. And lots of chopped onions of curse.
Brown the meat with a bit of brown sugar to get some caramellization going before putting in the onions. Add the rest after the onions start to lightly brown.
An eclectic mix of dried chillies that I get straight from Texas (I used to visit Austin often and have friends there that keep my supply up). We typically soak them and blend them and then use the paste to have more control over the dosage. That mix includes smoked Anchos, Serranos, Habaneros and whatever we have...
Add fresh or canned Jalapenas, salt, pepper, cumin, concentrated tomato, beer, cacao, espresso to taste.
Been doing that every February for 25+ people for more than 10 years now who all attest that this is the reference to measure others against..... (at least this side of the pond ;-)
I have seen the 'seeds' on sale in one place in the UK, but I generally buy them online.
Could you send me a link please?
The seed pods look fairly normal when on the plant. Here's the seeds in freshly opened pods
That is even better then the first shot! It is getting close to a classic kitchen poster ;-)
cheers
afx