After some experimentation, I came up with what seems to be the ideal method for roasting and skinning bell, poblano, and other peppers:

1. Insert a long barbecue fork into the stem end of the pepper to be roasted. If using a small pepper, a barbecue skewer can be substituted.

2. Light the torch and adjust the flame to about 2 inches length, making sure to keep it as blue as possible. A yellow flame indicates inefficient burning and wasted fuel.

3. Starting at the stem end, play the torch flame over the skin of the pepper. Don't stop in any one spot, just keep moving the flame over the skin, working from stem to blossom end, until the skin is evenly blackened. You may at first encounter a "pebbly" texture, but continued flame will even the skin out.

4. When the skin is evenly blackened, extinguish the torch and seal the pepper in a heat-resistant plastic container for several minutes. If doing several peppers, use a larger container that will hold all of them.

5. After several minutes, the skins will have steamed loose over much of the peppers. Buff off the remaining burned bits with a soft, clean dishtowel. You may also use a vegetable brush.

You now have skinless, lightly roasted peppers for use in a variety of recipes. Cut them up for a fantastic salsa, or use them in recipes.

TIP: This method also works fantastically for skinning tomatoes. Use a much lighter touch. The tomato skins will immediately begin to curl up and detach at the first touch of flame.

Torches are also a common tool for caramelizing the sugar atop a cremé brulee. For a quick snack, roll strawberries in sugar and give them a touch of flame. The result will widen the eyes of the most jaded snacker.

And now, without further ado, to warm up your long winter nights and provide fuel for your all-night ceilidh parties, Blowtorch Chili!

Ingredients:
2 lbs. coarse ground chuck or sirloin

4 green bell peppers, blowtorched, peeled, seeded and chopped

2 large yellow onions, chopped

8 cloves garlic, minced

4 jalapeños, blowtorched, peeled, seeded and chopped (may omit or increase, to taste)

2 16-ounce cans whole tomatoes, undrained

2 c. beef stock (NOT bouillion)

4 tbsp. chili powder

1 tbsp. Hungarian paprika

2 tsp. ground cumin

2 tsp. kosher salt

2 15-ounce cans kidney beans, drained and rinsed (VERY optional)

In large skillet, brown beef, onions and garlic over medium-high heat until beef is lightly browned. Do not cook all the way through.

Add meat mixture to large soup pot, reserving some of the beef fat. Saute the bell and jalapeño peppers over medium heat for 3-4 minutes, just until very tender. Add to soup pot.

Add remaining ingredients, except beans, and bring to a boil. Cover and simmer for one hour, stirring occasionally.

At this point, the best thing to do is cool the pot in an ice bath and refrigerate the chili overnight, to allow the flavors to mellow and meld. If you must consume it immediately, however, add beans (if desired) and simmer for an additional 30 minutes.

In my humble opinion, this chili is best served over hot cooked rice and topped with a generous handful of shredded sharp cheddar cheese. You may wish to add chopped onions, salsa, pickle relish (yes, I've seen it done), sour cream or any topping your mind can invent.

Some folks prefer mashed potatoes to rice as a base material. That's strange, but I try to be a good host so I always make a small pot of potatoes on the side. Chili is the ultimate in ecumenical food: there really is no "right" way to eat it, or make it for that matter.

This can be frozen for up to four months, and will keep nicely in the refrigerator for a week to 10 days.

Cheating on the spices: if you make chili so rarely that you don't want to go and buy all the spices described herein, any "high-end" chili kit such as Wick Fowler's will provide you with plastic packets of very fresh spices. Just make sure to measure!