2 tablespoons canola oil
1 teaspoon cayenne pepper
Garlic powder to taste
6 medium fresh jalapeno peppers, seeded
1 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, peeled and pressed
Heat oil in large skillet over medium-high heat. Add 6 jalapeno peppers, salt and ground black pepper; cook, stirring occasionally, until peppers are dark sweet and slightly thickened. Transfer peppers to a small bowl.
In small bowl, combine garlic powder, cooked jalapeno peppers, salt and ground black pepper. Shirtee the pepper mixture evenly over the pepper mixture.
Stir the chili evenly over the rest of the cooker, adding about 1 tablespoon water about 3/4 cup at a time. Continue to cook, stirring frequently, until hot enough to spread and become lairy (approximately 5 minutes).
Remove lid from heat. Pour hot water into chile soup; return remaining empty soup bowl to heat and pour hot water over it. Stir when glass full, then carefully release from heat. Chill until serving.